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Kebab in karski

Kebab in Karski, according to one version, was named after the impregnable Turkish fortress of Kars, taken by Russian troops in the Crimean War. More details about kebab in Karski...Kebab in Karski differs from other kebabs primarily in the large size of meat baked on shampuras. To cook kebabs in a karski way, you can even use one piece of meat wrapped in a fat net. In principle, kebab is marinated like a regular kebab: with salt, spices, onions, vegetable oil, cognac, vinegar or wine. And of course vegetables: for kebabs, pickled onions and tomatoes are strung on skewers in a karski way. But another distinctive feature of kebab in Karski is the alternation of meat and kidneys. Barbecue is prepared in Karski as follows. Since large pieces of meat weighing up to 500g are used, their edges are quickly roasted, cut, and continue to cook kebabs in a karski way until they finally cook inside.