The Classic Lamb Kebab

The secret to a real kebab is not even the meat, but the fat of the fat of the tail. It gives the meat its succulence and keeps the minced meat firmly glued together, preventing the kebab from falling off the skewer. Make a rule: if you want lamb kebab, go to the market to buy some fat of sheep’s tail.

To make 4-5 meat you need:

1 kg boneless lamb (preferably the back part)

200 g of lamb fat

150 g onion

0.5 tsp. ground cumin

1 tsp. ground coriander

pomegranate sauce, green onions, herbs and flatbread for serving

salt and freshly ground black pepper

Carefully peel mutton of membrane and veins. Finely chop it with a knife. First slice lengthwise into 1.5 cm thick slices, then finely chop with a big knife or an axe.

Cut bacon into thin slices, then shred and also chop (to the size of a grain of rice).

Finely chop the onion. Add to the mince along with the veal and spices. Knead the filling well and leave in the fridge for half an hour.

Take out the mince and beat it up: take a lump of mince and throw it with force against a board. The minced meat should become viscous and sticky.

Moisten your hands with warm water and form small cutlets on skewers, kneading the minced meat well with your hands. Put the skewers back in the fridge for 15 minutes.

Fry kebab on quite hot coals. Turn it more often than a regular kebab. Roasting time is 12-15 minutes (depending on the size of the kebab).

Take skewers off the fire, let the meat rest for 7-10 minutes. Sprinkle the kebabs with sumac, serve with green onions, herbs, pomegranate sauce and flatbreads.

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