Composition / ingredients
Cooking method
1. A piece of mutton is washed, dried, cleaned of tendons and films, and the fat is left.
2. Cut the prepared meat into small pieces, put it in a bowl.
3. Peel the onion, cut into rings, put it in a bowl with meat.
4. Season the lamb with cumin, coriander, rosemary, and salt and pepper to taste.
5. Mix the contents of the bowl with your hands so as to evenly distribute the spices and mash the onion to the maximum so that it will let the juice.
6. Fill the ingredients with dry white wine, cover the bowl with cling film and send it to the refrigerator for 4-5 hours.
7. We string the pickled meat on skewers, fry on the grill for 15-20 minutes, no more, so as not to over-dry.
We serve shish kebab with fresh vegetables or with your favorite sauce.
Let the outdoor recreation be unforgettable!
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 - back - 459 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Zira - 112 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Rosemary dry - 131 kcal/100g
- Ground coriander - 25 kcal/100g
