The ideal amount of fat for marbled beef kebabs is 25-30% of the weight of the meat. It’s this ratio plus a mince chop that will give you the assurance that the kebab won’t fall off the skewer into the coals. If you don’t think there is enough fat in the meat, add extra fat – beef, pork or lamb.
To prepare 4-5 servings you need:
2 small onions
2 garlic cloves
50 g beef fat
1.2-1.3 kg of beef brisket with plenty of fat
1.5 tsp. freshly ground zira, salt and freshly ground black pepper each
0.5 tsp. red hot pepper
Hot sauce, yoghurt, fresh herbs, tomatoes, onion and tortillas for serving
Chop the onion and garlic as finely as possible. Finely chop and melt fat in a pan, add onion and garlic, cook over low heat for 10 minutes. Leave to cool.
Carefully remove all membranes and veins from the meat. Cut the meat and fat into small cubes, then mince with two hatchets or heavy knives. Do not use a meat grinder!
Mix the meat with the fat, prepared vegetables and spices.
Beat the minced meat on a work surface, throwing it forcefully from a height of about 30 cm and gathering it back into a clump for 10 minutes. Place in the refrigerator for 1 hour.
Light the coals in a charcoal grill or barbecue pot. They should burn well and give a white ashy glow. Or preheat the grill.
Moisten your hands with hot water, cover skewers with minced meat (kebabs 3 cm in diameter) and grill on well-heated coals, turning frequently, until cooked well done (66-71 °C), about 20 minutes.
Arrange the tortillas on a plate. Brush the centre of each with hot sauce and arrange some thinly sliced tomatoes, onions and herbs. Remove the kebabs from the skewers directly onto the flatbread. Serve with the hot sauce and yoghurt.