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| Piquant Kebab |
Ingredients
2 bunches parsley
1 kilo minced meat
500 g lamb fat
2 onions
black pepper
salt
For garnish:
tomatoes
green peppers
sumac
5 large onions
2 bunches parsley
1 clove garlic
Cooking Instructions
First put the beef and lamb fat through the mincer together. Add two bunches onions, three teaspoons of salt and one teaspoon of black pepper and knead thoroughly. With meaty hands wipe the special broad-bladed skewers needed for shish meatballs to ensure that the mixture would stick. Taking an egg sized piece of the mixture at a time, put it on a skewer, elongating it to a length of almost ten cm. Grill on both sides. Cut the onions into thin slices and blend with sumac, the crushed garlic and chopped parsley. Garnish each piece of grilled kebab with this mixture. Serve with grilled tomatoes and green peppers on flat pide bread.
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