- natural yogurt – 150 g
- salt to taste
- red onions – 2 pcs.
- boneless lamb – 700 g
- 1 small chili pepper
- a bunch of mint – 1 pc.
STEP-BY-STEP COOKING RECIPE
Cut the lamb into slices “for one bite”. Peppermint into small twigs. Mash them lightly with a pestle. Divide the mint between 2 bowls. Add finely chopped pepper to one bowl, removing seeds and yogurt from it. Stir and refrigerate.
Put lamb in another bowl, add 3 tbsp. l olive oil and salt. Mix well.
Cut the onion into large slices and divide into layers. String lamb on skewers, alternating pieces of meat with onions. Cook on charcoal until cooked. Serve with yogurt sauce.
Servings Per Container
“School grocery store”
No.13 (183) July 2011
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Table of weights and measures
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