Ingredients:
Leg of lamb300 grams,Chicken wingsSix to eight medium ones,Steamed bunOne piece,SugarThree grams, salt as appropriate, 30 grams of cooking wine, 30 grams of (cumin),Red pepper powderas appropriate,Sesame seeds(optional) ten grams.
Steps:
1. Rinse the leg of lamb with water, then dry it thoroughly with kitchen paper.Cut the meat into 2 cm long and wide pieces, half a centimeter thick.
2. Place the lambcutsin a large container, add sugar.
3. Add salt as per usual, but less than you would use for stir-frying.
4. Pour in cooking wine and mix well.Cover with cling film and refrigerate to marinate for 2 hours.



5. Clean the chicken wings and make a cross-cut on their surface to facilitate better flavor absorption during roasting.
6. Add cooking wine and salt to the chicken wings, mix thoroughly, and let it marinate for 2 hours.
7. Soak bamboo skewers in water for half an hour before removing them.
8. After marinating, start threadinglamb skewers.Start from the bottom of the fatty part and thread through to the lean meat portion; this ensures that the burnt fat won't fall off easily when roasted.31|Pierce the parts that are prone to burning so that they do not easily fall off the skewers after roasting.



2．Each skewer should hold about 4-5 pieces of lamb, not too tightly, as tight spots may not cook evenly.
9. Thread two chicken wings onto each pair of bamboo skewers.
10. Place the skewers in the oven and roast at 250 degrees for 10 minutes.11. Carefully remove from the oven, sprinkle with cumin and red pepper powder, and roast for another 5 minutes.If you prefer to add
steamed bun slices, cut them into slices and thread them onto skewers, then roast together for 5 minutes.12. Tips:When roasting lamb skewers at home, marinate the meat with salt, sugar, and cooking wine in the oven, while adding cumin and red pepper powder only after 10 minutes of roasting.



If added prematurely, the moisture on the surface hasn't had a chance to reduce, causing the spices to absorb too much water and diminish their flavor.
When cutting chicken wings, make a cross-cut on their surface for better flavor penetration during roasting.Ensure that bamboo skewers are soaked in water for half an hour beforehand to prevent burning and emitting burnt flavors in the oven.
2. Score chicken wings with a cross on their surface when preparing them; this aids flavor penetration during roasting.
3．Grilled MeatSoak the bamboo skewers in water for half an hour beforehand to prevent them from emitting burnt smells due to excessive heat in the oven.