Kebab with muhammara and kale salad

First, prepare a kale salad. Wash the kale, dry it with a paper towel, and cut it into thin strips.

Chop the pickled lemon finely.

Mix kale and lemon, season with salt and pepper, and dress with oil. The salad is ready!

Next, marinate the onion. Peel the white onion and slice it into rings 0.5 cm thick.

Pour boiling water, drain the water and add vinegar, sugar, baharat, and a little sea salt.

Now it's time to prepare muhammara. Send the bell pepper and garlic to the oven, roast for 15 minutes at 180 degrees until soft.

While the vegetables are being prepared, lightly fry the walnuts in olive oil.

Clean the garlic, remove seeds from the pepper. Combine with nuts, lemon juice and blend until coarse texture. Add salt to taste. Muhammara is ready.

Next is kebab. Heat the spices in a pan: dried paprika, pepper, cumin. Grind in a mortar until homogeneous.

Send the lamb meat and fat to the freezer for a short time so it doesn't fall apart on the skewer.

Bake the red onion in the oven until soft.

Pass meat, fat, and onion once through a coarse grinder. Add cilantro, mint, spices, salt, and a little olive oil.

Well beat the minced meat and skewer it. Grill over the fire. The kebab is ready!

Place the kebab on a skewer on a plate, next to it put the ready harissa sauce. Serve kale salad and pickled onions with muhammara on separate plates.