Preparation

• Cut the lamb into small, thick slices.
  2 kg leg of lamb
  
• Chop the onion.
  150 g onion
  
• Toss the meat with the onion to coat evenly.
  
• Marinate in the refrigerator for 30 minutes.
• Thread the meat onto metal skewers.
  
• Light a charcoal grill or heat a large pan; for charcoal, wait until the coals glow red.
• Place the skewers over the coals and season with salt, chili powder, and ground cumin. Grill for about 5 minutes, watching closely.
  40 g salt, 30 g chili powder, 50 g ground cumin
  
• Turn the skewers, season again, and grill for about 5 more minutes, until the meat is cooked through and the surface is well browned.
  
• Serve hot.