Lamb or pork kebab basturma

1 serving


Cut fatty lamb or pork (kidney part or flesh of the back leg) into the same small pieces, fold into porcelain or enameled dishes, sprinkle with ground black pepper, add chopped onions, a little wine vinegar, mix, cover and put in a cold place for 2-3 hours. Meat prepared in this way can be kept for 3-4 days. Starting to prepare the dish, put the pieces of meat on a skewer and fry until completely ready over hot coals without flame, all the time turning the skewer. Remove the ready-made kebab from the skewer, put it on a dish, decorate with herbs and vegetables.