Kebab from lamb on the grill
- Flow temperature:Hot dish
- Processing Type:Grill
- Season:spring Summer
Recipe chef Zafferano restaurant Afghan Khankishiyev.
Mutton, onion and rump at room temperature through a meat grinder. Add salt, pepper - very well knead the stuffing to form a good bundle. Put the stuffing in the fridge. Dampen hands in water, roll up small patties.
4 cutlets on the skewer and hand well knead them around the skewer to form a single dense mass.
Fry lula kebab on the grill, turning several times. Readiness time: 6 minutes.