Steam kebab

1 serving


Cut lamb or beef (pulp) into pieces the size of a walnut. Put in enameled dishes and marinate with the addition of chopped onions, vinegar, ground red or black pepper, coriander, zira and salt, mix well and leave in a cool place for 4- 5 hours. Then string on metal skewers or sticks cut from fruit trees, 5 - b pieces each. Pour water into the bottom of the steam pan, and leave one tier at the top, removing the rest. On the remaining tier, lay the barbecue strung on sticks vertically or horizontally, close with a lid and steam for 1 hour. This kebab, unlike fried over coals, has the best taste and is well absorbed by the body. The finished steamed kebab is served along with a side of onion watered with grape vinegar or a grated radish salad watered with sour pomegranate juice.