Minced meat kebab in a frying pan

Wash the veal, remove the veins and pass through a meat grinder twice with half a portion of fat. Finely chop the onion and mix with minced veal. Salt, pepper, pour in your favorite dry spices and chopped fresh herbs (dill, parsley). Mix well and beat off with whiplash slaps: we take the minced meat in our hands, knead it, then throw it into a bowl with a flourish. The longer it takes (preferably twenty minutes), the better the result will be. We make sure that our food does not slide off the skewers during frying. Minced meat beaten in this way becomes more sticky, sticky. Now we put a bowl of minced meat in the refrigerator for forty minutes. Pour cold water into a separate bowl, add vinegar – this is a liquid for wetting hands. We wet our hands in vinegar water, form oblong sausages from minced meat no longer than 15 cm long and put them on wooden skewers. If we cook in the kitchen, and not on the grill in nature, just fry these sausages in a frying pan with oil. When they are ready, decorate with pomegranate seeds, herbs and dried barberry.