Shish kebab-2

1 serving


Cut the kidney part or flesh of the back leg of lamb into small cubes, salt, sprinkle with pepper, add onion finely chopped with rings, fold into porcelain or enameled dishes, pour weak vinegar 2 tablespoons, add sprigs of parsley or celery, cover and put for 2-3 hours in a cold place so that the lamb is cooked. Put the prepared pieces of lamb on metal or wooden studs interspersed with onions, cut into slices, and fry in a pan or over hot coals. If you are ready to remove from the studs, put on a dish, pour oil, tan with spring onions, tomatoes, chopped wedges, and serve with boiled crumbly rice. Skewers can also be made from pork and beef.