Composition / ingredients
Cooking method
1. The meat is washed, dried, cut into small neat pieces. Peel the onion, cut into rings. Combine the meat with onions in a large bowl.
2. Prepare the marinade:
- peel the garlic, finely chop;
- put the adjika in a bowl, add garlic to it;
- we break the bay leaves into a couple of pieces and add them to the bowl together with salt;
- pour vinegar and grant juice, mix.
3. Fill the lamb and onion with marinade, cover with cling film, send it to the refrigerator overnight, and if you need it faster, then for at least 4 hours.
4. After the specified time, we string the meat on skewers, alternating with onion rings, lightly salt, fry on hot coals from all sides. The total cooking time is 20-25 minutes. It is not necessary to fry for a long time, so as not to over-dry!
Eat with fresh vegetables, it's even tastier!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - the dorsal part - 459 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
- Pomegranate juice - 64 kcal/100g
