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Kokandski kebab
1 serving
It is made with fresh lamb and liver without marinade. Cut the meat (pulp) and liver into pieces the size of a walnut, sprinkle with fine salt and black pepper, then string on a special three-, four-horn skewer. Alternate a piece of meat with pieces of lard and liver, etc. First, fry one side, and then the other. Serve on the table in plates, removed from the skewer, along with fresh vegetables and sour fruits, or without a side dish, just watered with grape vinegar.
It is made with fresh lamb and liver without marinade. Cut the meat (pulp) and liver into pieces the size of a walnut, sprinkle with fine salt and black pepper, then string on a special three-, four-horn skewer. Alternate a piece of meat with pieces of lard and liver, etc. First, fry one side, and then the other. Serve on the table in plates, removed from the skewer, along with fresh vegetables and sour fruits, or without a side dish, just watered with grape vinegar.
lamb - 200 g, beef liver - 200 g, salt to taste, black pepper to taste, lard to taste
