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Special kebab
1 serving
The leg part and lamb loin, together with the rib bones, are divided into pieces weighing 50-60 g. Sprinkle the meat with fine salt and put in enameled dishes. This kebab is marinated with juice of vegetables and herbs. To do this, peel the onions and garlic, wash the tomatoes, pass through a meat grinder along with cilantro, dill, parsley and leaves of Raihana, zham-bil and other fragrant herbs. Mix the resulting green mass with the meat, add coriander, zira and black ground pepper and put in a cool place for 1 hour. After that, string 5-6 pcs. On skewers and fry over burning coals. Serve a kebab on a table with fresh vegetables or sour fruits (pomegranate, plum or unripe uryuk, etc. ).
The leg part and lamb loin, together with the rib bones, are divided into pieces weighing 50-60 g. Sprinkle the meat with fine salt and put in enameled dishes. This kebab is marinated with juice of vegetables and herbs. To do this, peel the onions and garlic, wash the tomatoes, pass through a meat grinder along with cilantro, dill, parsley and leaves of Raihana, zham-bil and other fragrant herbs. Mix the resulting green mass with the meat, add coriander, zira and black ground pepper and put in a cool place for 1 hour. After that, string 5-6 pcs. On skewers and fry over burning coals. Serve a kebab on a table with fresh vegetables or sour fruits (pomegranate, plum or unripe uryuk, etc. ).
soft meat - 1 kg, onions - 2 pcs., garlic - 1 wedge, tomatoes - 2 pcs., cilantro - 1 bunch, parsley greens - 1 bunch, branch of raykhan - 1 pc., zhambil - 1 bunch, coriander - 2 tsp, zira - 1 tsp, pepper - 1 tsp, salt - 1 tsp
