Lamb kebab on grill Recipe

Put the well-washed lamb, dumas and onions together in a meat grinder on a fine grater, twice to get a completely homogeneous, tender structure. Add ground root, dried barberry seeds, ground black pepper, red pepper and salt to the minced meat. Slowly pour ice cold water and begin to vigorously knead the minced meat by hand. The main aspect of the minced meat so as not to fall off the skewer: you need to knead the minced meat and knead it vigorously in a bowl for at least 15 minutes until the meat mass becomes dense, plastic and sticky. After that, keep the minced meat in the refrigerator for 1 hour.

In the meantime, you will have time to light a fire and prepare the embers to fry the kebabs.

Before the embers are ready, take the minced meat out of the refrigerator 15 minutes before and start forming the kebabs. With wet hands (each time soak your hands in cold water), wrap the minced meat tightly with wide skewers, spread it evenly and fix the ends securely. Fry on a well-prepared, strong embers with frequent stirring for 10-12 minutes. Serve lavash rolled...