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Clipping kebab
1 serving
Cut beef, lamb or jeyran into strips 10-15 cm long, 3 cm wide. Beat each piece with a wooden beater, mash a little, then put them in enameled or porcelain dishes, salt, sprinkle with black ground pepper, finely chopped onions, zira, pour grape vinegar. To make the meat go well, put the load on top and hold for several hours. Before roasting, put each piece of meat on a metal spit and fry over coals without flame until a ruddy crust forms. Remove the finished kebab from the skewer, put on plates and cut into pieces. Serve salads or finely shredded onions with cumin to the kebab.
Cut beef, lamb or jeyran into strips 10-15 cm long, 3 cm wide. Beat each piece with a wooden beater, mash a little, then put them in enameled or porcelain dishes, salt, sprinkle with black ground pepper, finely chopped onions, zira, pour grape vinegar. To make the meat go well, put the load on top and hold for several hours. Before roasting, put each piece of meat on a metal spit and fry over coals without flame until a ruddy crust forms. Remove the finished kebab from the skewer, put on plates and cut into pieces. Serve salads or finely shredded onions with cumin to the kebab.
soft meat - 1 kg, onions - 2-3 tsp, salt - 1 tsp, black pepper - 1 tsp, zira - 1 tsp, grape vinegar - 4-5 tbsp. spoons
