Mince kebab in the pan

4 servings
1 hour 40 min

We wash veal, remove veins and pass it twice through a meat grinder with half a portion of Kurdish lard. Finely chop the onions and mix with the calf mince. Salt, pepper, pour in your favorite dry spices and crushed fresh greens (dill, parsley). Mix well and beat off with whipped slaps: take the mince in your hands, knead it, then throw it into a bowl with a swing. The longer it takes (preferably twenty minutes), the better the result will be. We ensure that our food does not slip off skewers during frying. The minced meat beaten off in this way becomes more sticky, sticky. Now we put a bowl of minced meat in the refrigerator for forty minutes. Pour cold water into a separate bowl, add vinegar - this is a liquid for wetting hands. We wash our hands in acetic water, form oblong sausages no more than 15 cm long from minced meat and put them on wooden skewers. If we cook in the kitchen, and not on a barbecue in nature, we just fry these sausages in a pan with oil. When ready, we decorate with pomegranate grains, herbs and dried barberry.