It is worth buying the wrong meat, marinating it incorrectly or frying it, as a shish kebab will certainly turn out to be tough. But even lamb kebab will be soft. The whole secret is that the meat is passed through a meat grinder several times, and then the minced meat is also beaten off.
Ingredients
Step-by-step cooking recipe
Pass lamb, lard and peeled onion through a meat grinder twice.
Add spices and salt. Mix well and beat off.
Wrap the mass in a cloth napkin and place it in the refrigerator for 2 hours.
Moisten your hands with water and form sausages 12-14 cm long on the prepared skewers.
Fry lamb kebab on the grill for 15 minutes, turning it over often.
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