Mutton skewers should be lean, or fat and thin, and the fascia should be removed. The finished products can be very soft and delicious, and those with tendons must be chewed, so the hind legs of sheep are more suitable for making kebabs.

Method for making kebabs:

Raw materials:

Main ingredient: mutton (lean meat) (2000g), auxiliary material: onion (150g), seasoning: salt (40g), Chili powder (30g) and cumin (50g).

1. Cut the mutton into small thick slices;

2. Chop the onion;

3. Then mix the mutton slices and onions and marinate for about half an hour;

4. String mutton slices into 15 strings with iron bars;

5. Burn the special iron trough with charcoal, put the mutton skewers on the iron trough, sprinkle with salt, Chili powder and cumin powder, and bake for about 5 minutes;

6. Turn over and sprinkle with salt, Chili powder and cumin powder, and continue to bake for about 5 minutes until cooked.