The leg of lamb should be used so that it is fat and lean, and it will taste good after grilling, not firewood. Wash the meat, absorb the water with kitchen paper, and then cut into small hobnail pieces.

Step 2

Put the chopped meat in a container and add the shredded onion, yellow wine, salt, cumin, chili powder (part of the portion given in the recipe), soy sauce and vegetable oil.

Step 3

Scratch and mix well, then cover with plastic wrap and refrigerate for more than 2 hours, I marinated for a day, marinated in the morning, and came back to grill in the evening. The longer the marinade, the more flavorful the lamb will be.

Step 4

Wash the bamboo skewers in advance. Thread the lamb onto the bamboo skewers.

Step 5

Preheat oven to 200 degrees. Place the lamb skewers on the grill, line a baking sheet with tinfoil and place it on the lower layer of the grill to catch the oil. Place the rack in the middle of the oven and grill for 10 minutes on top and bottom heat.

Step 6

Flip the skewers over after 10 minutes, sprinkle with cumin and chili powder, and grill for another five minutes, until the lean lamb turns golden and the fat drips with oil.

Step 7

Take it out and you can sprinkle a little more chili powder on the surface of the kebabs before eating.