Beef Shish Kebab

INGREDIENTS

  • beef pulp – 200 g
  • small onions – 1 large onion for pickling plus 1 small for serving
  • salt
  • a mixture of freshly ground zira, coriander and red hot pepper – 1 tsp.
  • lamb omentum – 5 stripes measuring 30×3 cm
  • grape vinegar – 1 tsp.
  • red hot pepper for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the meat into 5 strips 25 cm long, about 2 cm thick and 3 cm wide.

Step 2

Chop a very thin large marinade onion.

Step 3

Mix the strips of meat with onions, salt and spices in a bowl, cover with a plate, squeeze (it is better to put under oppression) and soak in the coldest part of the refrigerator for 24 hours.

Step 4

On each strip of stuffing box, lay a strip of marinated beef, aligning their edges on one side. Part of the gland will remain uncovered. Fold the strips into a tight roll, starting at the aligned edges. Put 5 rolls on the skewer, making a puncture from the edge of the wrapped strip.

Step 5

Soak ready-made skewers in the refrigerator for at least 1 hour. Meanwhile
light the coals – they should burn well and turn white
ashes. Fry the kebab slowly, on both sides, carefully following the color of the crust that appears.

Step 6

Cut a small onion into half rings, rinse with cold water. Sprinkle with vinegar and sprinkle with red hot pepper. Garnish with prepared kebab onion. Serve immediately.




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Preparation time

25 h

Cooking time

30 minutes

Servings Per Container

1

Cooking difficulty

easy

Kitchen

Vegetarian

Source

Deli Book: Uzbek Home Cuisine

Table of weights and measures


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