Cuisine: Caucasian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Meat for barbecue (tenderloin) cut into pieces weighing 20 - 25 g, repelling a hoe to a thickness of 5 mm. Pork bacon cut into thin slices (2 - 3 mm), about the size of 50 x 45 mm. Slices of meat strung on a skewer, interspersed with bacon fat, so that both ends of skewers were pieces of meat.
Kebab skewer cut, cut the protruding edge of the pieces of meat. Before frying meat sprinkled with salt, pepper and fry in a pan with lard.
When submitting a kebab dishes or the middle of the plate to put the beds of loose rice porridge, cooked with broth and pour it with butter and meat juice. Porridge ready to put kebab skewer removing so that the pieces of meat and bacon were in the same position as they were on a skewer. Put on skewers roasted on butter chopped or sliced onion rings, fried in a large amount of fat (fried).
INGREDIENTS
Kebab recipe: 160 g beef, bacon '40 fat pork melted 10 g butter 15 g, 50 g of meat juice, onion 50 grams, 150 grams of garnish and pepper.
