Uzbek lamb kebabs
Preparation. Uzbek lamb kebabs
Tender lamb meat, marinated according to an Uzbek recipe, will delight you with its delicate taste and unforgettable aroma of the spices.
lamb – 1.6 kg;
fat tail – 200 g;
flour – 50 grams;
onions – 4 PCs.;
ground red pepper, anise – to taste;
Chop onion rings, and lamb – slices in portions of about 15-20 grams. In an enamel bowl put the meat, onion rings, add anise, ground red pepper, salt and drizzle with vinegar. Then mix well, tamp the skewers and refrigerate for 4 – 6 hours.
When stringing kebab on a skewer alternate pieces of meat and onion rings, then sprinkle the skewers with flour, and at the end of the skewer place a piece of sheep fat. Fry skewers until cooked as usual over the coals.