Material: mutton (thin)1000g.

Accessories: onion (white skin) 250g, egg 100g, starch (corn) 50g.

Seasoning: 3 grams of pepper, 5 grams of cumin, 5 grams of Chili powder and 8 grams of salt.

1. Wash mutton, remove tendons, and cut into small elephant-eye pieces with a spatula;

2. Wash the onion and cut into powder;

3. Beat the eggs into a bowl, add chopped green onion and starch and mix well;

4. Add mutton pieces and mix well, then marinate;

5. Mutton blocks are made into 20 kebabs with meat drills;

6. Put the charcoal in the oven, light it and spread it evenly;

7. Put the mutton skewers on the baking tray (one by one), roast them first, and sprinkle with Chili noodles, refined salt and cumin while roasting;

8. After baking for a while, turn it over and sprinkle some salt, Chili noodles and cumin to bake the other side;

9. After a few minutes, turn it over and bake the other side until the meat doesn't bleed.

Ingredients: 500g lean mutton.

Accessories: salt 15g, pepper 5g, sesame 50g, fennel 3g, cumin 5g, pepper powder 5g, chopped green onion 25g, egg 1 5g, flour 15g, and a little seasoning (Chili powder).

1. Remove fascia from lean mutton, wash blood, cut into small pieces, put into a pot, add refined salt, sesame, pepper, cumin, fennel, onion, pepper powder, egg (scattered), flour and monosodium glutamate, knead well and marinate for 2 hours.

2. Squeeze small pieces of mutton wrapped in thick paste seasoning into bamboo sticks by hand (each string can wear 8 ~ 10 pieces).

3. Place the mutton kebabs horizontally on the sizzling charcoal stove, stir fry and bake until both sides are cooked until the oil comes out (sprinkle a little Chili powder if you like spicy food).

4. Manufacture of charcoal stove: cut off the barrel of the old iron cylinder, leaving about 20 cm at the bottom of the cylinder, and put charcoal in it.