Lamb kebabs need to be marinated first, method: remove the sinews of lean lamb, wash the blood, cut into small pieces and put into a basin, add fine salt, sesame seeds, pepper, cumin, cumin, onion head, pepper, egg (beaten), flour and monosodium glutamate (MSG), knead and mix well, marinate for 2 hours.

Method of making lamb kebabs:

Raw materials: lean lamb 500g refined salt 15g pepper 5g sesame 50g cumin 3g cumin 5g pepper 5g onion powder 5g minced onion 25g egg 1 flour 15g seasoning (paprika) a little

Method of making:

1. remove the sinews of the lean lamb, wash off the blood and water, cut it into small pieces and put them into a pot. Add refined salt, sesame, pepper, cumin, cumin, onion head, pepper, egg (beaten), flour and monosodium glutamate, rub and mix well, marinate for 2 hours.

2. Wrap small pieces of lamb with the thick paste-like seasoning, flatten it with your hands and put it on bamboo skewers (8 to 10 per skewer).

3. Lamb skewers across the rack in the lit, stirring the charcoal grill, stirring while grilling, to be lamb skewers on both sides of the grill until the oil is cooked (like spicy, can be a little sprinkle of chili powder).

4. Charcoal grill production: the old iron cylinder cut off the cylinder body, leaving about 20 centimeters of the bottom of the cylinder, paved with charcoal into .