Composition / ingredients
Cooking method
Lamb (tenderloin or part of ham) is cut into strips about 10-12 centimeters long, 3-4 centimeters wide and 2 cm thick. Lightly beat off each piece with a wooden hammer or, you can also make cross-cuts on both sides with a knife. We put the meat in enameled dishes, or even better - in a ceramic pouring bowl. Sprinkle with salt and spices (pepper, coriander). Add finely chopped onion and garlic, and then pour everything with apple or grape vinegar. We send all this for pickling in a cool place for two hours.
Barbecue on coals is fried on smoldering non-coniferous hardwoods. We put each piece of pickled meat on the caps. First fry on one side, then on the other until a golden crust forms.
When the real shish kebab is ready, remove it from the skewers and cut into small pieces in plates. We serve a classic barbecue with a salad of fresh tomatoes or just with thin onion rings sprinkled with ground black pepper.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Grape vinegar - 14 kcal/100g
