Kebab in karski

1 serving


Meat is separated from vertebral part, kidneys are cut off, films and fat are cleaned and cut into 4 pieces of elongated shape. Shin onions are forged in thin circles. Then each piece is lightly beaten, grated with salt and garlic, sprinkled with pepper, sprayed with vinegar, transferred with onion circles, folded into a bowl and covered with a lid, left for 3- 4 hours. Excess fat is cut off from the kidneys. Wash them thoroughly, soak them in water for 1/2 hour. Then onions are removed from the meat, cut in several places (so that the pieces do not deform during frying), strung onto a skewer and sprinkled with flour. They are fried in highly heated fat until a ruddy crust forms (inside the meat must be pink), put on a dish and put in the oven for a few minutes. The kidneys are removed from the water, dried, cut in half (along), sprinkled with onions and fried on the remaining fat with onions (do not salt). The dish with the kebab is taken out of the oven, a piece of fried kidney and mugs of fried onions are placed on each piece of meat, poured with fat remaining in the pan, sprinkled with green onions and dill. Barbecue is served hot with fries, tomatoes, onions or boiled crumbly rice, with green beans, etc.