Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Skewers made in tandoor
3 servings
Cut lamb or beef (ham or other low-fat part) into pieces weighing 100-150 g 2-3 cm thick. Empty meat into salt water, then roll slightly in flour mixed with black ground pepper and crushed zira. In a well-prepared way, stick the meat on the walls of the tandoor and fry until it is browned. Then collect all the coals in a heap, cover with ash and close the tandoor with a lid for 10 - 15 minutes. Remove the ready-made kebab from the walls of the tandoor, put it on a dish and serve it along with tomato salad. In the same way, you can prepare a kebab from a liver, while the liver must be cut thicker and not kept in salt water. To cook kebabs, they take 100-150 g of meat for each portion.
Cut lamb or beef (ham or other low-fat part) into pieces weighing 100-150 g 2-3 cm thick. Empty meat into salt water, then roll slightly in flour mixed with black ground pepper and crushed zira. In a well-prepared way, stick the meat on the walls of the tandoor and fry until it is browned. Then collect all the coals in a heap, cover with ash and close the tandoor with a lid for 10 - 15 minutes. Remove the ready-made kebab from the walls of the tandoor, put it on a dish and serve it along with tomato salad. In the same way, you can prepare a kebab from a liver, while the liver must be cut thicker and not kept in salt water. To cook kebabs, they take 100-150 g of meat for each portion.
lamb - 600-700 g, or beef - 600-700 g, flour - 1 tbsp. spoon, black pepper - 1 tsp, zira - 1 tsp, salt to taste
