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Common kebab
4 servings
Cut the flesh of lamb or beef into 10-12 g pieces, salt, sprinkle with ground red or black pepper, add finely chopped onions, cilantro seeds and grape vinegar, mix everything. So that the lamb is better seasoned, put it in enameled or porcelain dishes, put a load on top, cover with gauze and put it in a cold place for several hours (from 4 to 24 hours). Then string the meat from the marinade into 6 pieces on skewers (the last should be a piece of lard), fry over burning coals until a red crust forms. To cook the meat evenly, turn the skewers from time to time. The finished kebab is served on a table with finely shredded cumin-dressed onions; you can serve more tomatoes, cucumbers or any salad.
Cut the flesh of lamb or beef into 10-12 g pieces, salt, sprinkle with ground red or black pepper, add finely chopped onions, cilantro seeds and grape vinegar, mix everything. So that the lamb is better seasoned, put it in enameled or porcelain dishes, put a load on top, cover with gauze and put it in a cold place for several hours (from 4 to 24 hours). Then string the meat from the marinade into 6 pieces on skewers (the last should be a piece of lard), fry over burning coals until a red crust forms. To cook the meat evenly, turn the skewers from time to time. The finished kebab is served on a table with finely shredded cumin-dressed onions; you can serve more tomatoes, cucumbers or any salad.
soft meat - 1 kg, onions - 2-3 pcs., salt - 1 teaspoon, red pepper to taste, or black pepper to taste, coriander to taste, grape vinegar - 4 tbsp. spoons
