Fresh lamb (leg meat is best), onion (small half), cumin seeds, five-spice powder, chili powder, pepper, sugar, soy sauce, salt.

Lamb kebab marinade:

1, lamb pick off the white tendons cut into 1cm thick, about 3-4cm long block, preferably fat and lean meat, so more fragrant, if you are really worried about the quality of the oil, you can first pick off the fat;

2, onion cut into minced into the lamb block, according to the proportion: meat: material: water = 100:5:5 ratio, which is 2 kilograms of meat one or two material one or two material, and also the proportion of the meat, the meat, the meat, the meat, the meat, the water. That is, 2 pounds of meat one or two materials one or two water, onions cut into minced into the lamb, add cumin seeds, five spice powder, chili powder, pepper, sugar, soy sauce, salt.

3, mix the lamb covered with plastic wrap into the refrigerator, marinate overnight flavor is best, halfway out and then tossed a few times.