Haqqında
Prepare the meat: Run 800 grams ground lamb through a meat grinder twice. Finely chop 200 grams lamb tail fat lamb tail fat and mix it into the ground meat. 2.Add onion: Grate 2 medium onions onions and squeeze out the excess juice. Mix into the meat. 3.Season: Add 1 teaspoons salt salt, 1 teaspoons black pepper black pepper, 0.5 teaspoons ground coriander coriander and 0.5 teaspoons cumin cumin. Knead the mixture firmly until it becomes sticky and holds together. 4.Rest: Cover the mixture and refrigerate to let the flavors develop. 5.Skewer: Soak 4 skewers (metal or bamboo) bamboo skewers if using. Wet your hands, take orange-sized portions of meat and press firmly around each skewer, shaping into 15–18 cm sausages. 6.Grill: Grill over medium charcoal or on a grill pan, turning regularly on all sides until nicely charred outside and cooked through. 7.Serve: Place kebabs on 4 lavash flatbread lavash, serve with 1 lemon (for serving) lemon wedges and grilled 2 tomatoes (for grilling) tomatoes. Sprinkle sumac on top.
Tərkibi
- 1 800 grams ground lamb
- 2 200 grams lamb tail fat
- 3 2 medium onions
- 4 1 teaspoons salt
- 5 1 teaspoons black pepper
- 6 0.5 teaspoons ground coriander
- 7 0.5 teaspoons cumin
- 8 4 skewers (metal or bamboo)
- 9 1 lemon (for serving)
- 10 2 tomatoes (for grilling)
- 11 4 lavash flatbread