A masterpiece of Oriental cuisine impregnated with fragrant aromas of spices, with soft juicy meat, tasty crispy crust is a real shish kebab.


  • Mutton – 1 kg
  • Sheep fat – 250 g
  • Chicken fillet – 150 g
  • Onion – 3 pcs
  • Vodka – 1.5 tbsp
  • Salt – 15 g
  • Cumin – 2 g
  • Coriander – 2 g
  • Pepper – 2 g
  • For the sauce:
  • Pomegranate – 1 kg
  • Salt – 2.5 g
  • Coriander – 2 g
  • Basil – 2 g
  • Pepper – 2 g
  • Sugar – 100 g
  • Dry red wine – 50 ml

Preparation. Kebab

Wash and dry the meat, clear from the film and veins, cut into cube 3×5 cm. Tail fat of chicken and also cut into cubes. Mix all the prepared ingredients, add salt, pepper, cumin, coriander. Mix well, cling film and place in the freezer for 30 minutes. Frozen meat and fat mince with shallow bars.

Tip: to old the lamb was soft – soak it for 2 hours in vodka. The ratio of fat to meat 1:4 that the stuffing does not fall apart when modeling.

Onion cut into small dice. Mix with minced meat, add vodka. Knead forcemeat hands for 15 minutes, cool.

Tip: if onions skip through Mincer or grind in a blender, it loses its juice and the dish will be dry.

Then form meat oblong sausages, pressing out to the wooden skewers. To fat to stick to your hands – wear gloves, wash hands in cold water. On the grill put the foil, make indentations along the rods. Put the kebab across the bars. Cook for 15 minutes at 250 degrees. After 7 minutes flip.

Sauce “Narsharab”. Cut on white proselkam the peel of a pomegranate, remove grain, remove the film. Grind pomegranate seeds with a wooden flea market in a sieve over a saucepan. In the resulting juice add the wine and sugar. Boil on a slow fire, until the volume is reduced by 2/3 from 30 minutes to 1 hour. In thickened sauce, add spices, let cool.