STEP-BY-STEP COOKING RECIPE
Put zira and coriander in a dry cold frying pan. Put on medium heat and fry, stirring, 1.5–2 minutes.
Pour the seeds into a mortar, add salt and crush into powder. Season with pepper.
Peel the onion and cut into thin rings. Cut the meat into rectangular pieces 5x3x3 cm, sprinkle with salt and spices and rub into the pulp.
Mix onion and meat, mix thoroughly with meat, squeezing a little so that juice stands out from the onion. Cover and marinate for 2 hours at room temperature or for up to 12 hours in the refrigerator.
Free meat from onions, string on skewers and fry on strong coals, often turning, until tender.
While the kebab is fried, fry the onion from the marinade in vegetable oil until golden brown. Serve to the barbecue with the sauce of your choice.