Cuisine: Caucasian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
The flesh of mutton without tendons, along with fat-tailed fat two to three times mince. Add raw onions, salt, pepper, lemon juice or citric acid dissolved in water. The resulting mass was well stirred and incubated on ice for 2 - 3 hours. Of mass molding short sausages.
We put sausages on skewers (skewers) and fry on the grill over the coals.
Serve kebab, removing it from the skewers and wrapped in a thin pancake made from wheat flour (pita), putting on a platter or plate.
Garnish kebab can be green onion and lemon slices, decorate the dish with sprigs of parsley and celery.
Separately to the kebab serve barberry fresh or dried powder.
INGREDIENTS
Kebab recipe: 1.1 kg lamb, mutton fat 40 g, 80 g onion, salt, citric acid and pepper to taste.
For topping: 160 g green onions, 60 g green, 200 g pita.
