- liver (lamb, beef, pork) – 500 g
- tail fat – 500 g
- flour – 1 cup
- salt to taste
- onion – 2 pcs.
STEP-BY-STEP COOKING RECIPE
Thoroughly clean the liver of films and ducts. Cut into small pieces of 10-15 g (rectangles 3x4x4 cm). Bread in flour.
String on skewers, alternating with slices of fat tail fat (it can be replaced with pork fat without skin). The pieces of bacon should be the same size as the pieces of the liver or a little thinner.
Fry over hot coals. Salt lightly during the toasting.
Sprinkle the ready-made kebab with onions, sliced or half rings.
Separately serve hot sauce based on tomatoes or sour milk, fresh herbs.
The recipe is taken from the book of V. Pokhlebkin “Cuisines of our peoples.” Repeatedly tested on friends and relatives. Gigar-kebab is cooked very quickly, does not require preliminary marinating, much cheaper than traditional kebab.
Lula-kebab (Persian “fried meat” kebab) is an Arabic dish, an oblong cutlet, …
Kebab in the oven on skewers
You can cook skewers in the oven at any time of the year without worrying about the vagaries of the weather. …