INGREDIENTS:
Mutton 500 grams
Onion – 200 grams
Mutton tail – 100 grams
Salt, pepper
Sumac
Lavash
PREPARATION:
For 500 grams of minced meat, there should be 400 grams of onion. The onion should be finely chopped separately. Do not put the onion through a meat grinder, otherwise the kabab will be like cutlets.
This ratio must be observed, otherwise the skewer kebab will not stick to the skewer. Mix the minced meat well, leave it in refrigerator for 4-5 hours.
Remove the minced meat from the refrigerator and mix well again. The minced meat is brought by hand and wrapped on the skewer. When the fire flares up, extinguish it with salted water prepared in advance.
The skewer kebab are served between lavash. You can also put some sumac on top. Enjoy!
