Mixed Kebab Recipe

Put the beef and pork with the fat in a meat grinder on a fine grater twice. Peel the onion separately, strain it with a dolband and add to the minced meat. Add salt, black pepper, ground coriander, cumin, savory and dried barberry seeds. Start kneading the minced meat: You should knead the minced meat and vigorously fry it in a bowl for at least 15 minutes until the protein fibers of the meat are broken down and the mass is sticky, dense and uniform (this will ensure that the kebab does not fall off the skewer). Let the prepared minced meat sit in the refrigerator for 1 hour.

After that, form elongated cylinders from minced meat with your hands soaked in cold water, carefully place them on the wide skewers and spread them evenly along the length of the skewer by lying down with your fingers, fixing the upper and lower ends tightly.

Fry on hot embers with frequent stirring for 10-12 minutes. Serve lavash with rolled, finely chopped onions, desired herbs and of course the appropriate sauce.