Kebab
4 servings
30 minutes
This dish can't wait for guests to arrive. As soon as the kebabi are ready, they must be put into your mouth immediately. Otherwise, they will cool down and lose their unique taste.
1
Preparing minced meat. You can use only boneless lamb, or half a kilo of veal and half a kilo of lamb, which must be fresh. We pass the tail fat and onion through a meat grinder and add barberry to the mixture. The meat should be passed through the grinder twice; otherwise, the minced meat won't be sticky enough. The first time we grind only the meat, and the second time we grind the meat with the mixture of tail fat, onion, and barberry.
- Mutton: 1 kg
- Fat tail fat: 100 g
- Onion: 3 heads
- Barberry: 1 tablespoon
2
Add salt, pepper, pour in the beaten egg, and mix the minced meat with your hands until it becomes sticky. Place it in the refrigerator for half an hour.
- Sea salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
3
Dipping hands in warm water to prevent the minced meat from sticking, we shape sausages 10-15 cm long and thread each sausage onto a heated skewer.
4
We roast over coals until ready. A grill, barbecue, or just a fire will do for kebabs. A good kebab is juicy, with a gray-pink inside and a golden-brown outside.
5
Here we serve kebabs with thin lavash, tomato sauce, finely chopped onions, and pomegranate seeds. The punctual guest places the kebab on the lavash, sprinkles it with onions and pomegranate seeds, drizzles with sauce, wraps it up, and devours it. Such is the reward for punctuality.