Private House Kebab
1.
Tick off the lamb from the whole leg of lamb. Make sure that there is about 30% of the fat. Wash the lamb and place it on a cutting board, and cut into pieces of about 2 cm in size.
2.
Dry the lamb and place it in a large bowl, pour milk, peel and slice garlic cloves into a large bowl, add salt, freshly ground black pepper, mix well, cover with plastic wrap and put it in the refrigerator to marinate overnight
3.
Marinate the lamb overnight and take it out. Prepare the other ingredients for the skewers. Wash the red cherry tomatoes, wash the celery and remove the old tendons and cut into small sections. Wash the cucumbers and cut them in half and cut into pieces for later use.
4.
For skewers, separate the ingredients and the lamb on the skewer. Pay special attention. The lamb must be skewered with fat and thin. The skewers are sprinkled with seasonings layer by layer: coarse salt, cumin powder, cumin Ran grains (fried fragrant), white sesame seeds (fried fragrant), freshly ground black pepper, etc., can be spicy, plus red chili powder
5.
Preheat the oven to 200°C, put the baking tray on the bottom with tin foil to catch the oil, put the meat skewers on the grill and bake for about 20 minutes. Move to the uppermost layer of the oven and bake for 3-5 minutes until the meat corners are burnt and fragrant
