Goat meat kebab on coals

1. The meat is washed under running water, then dried. Using a well-sharpened knife, we cut off excess fat, films and streaks. The prepared piece of meat is cut as usual into a barbecue. We put the meat in a deep bowl in which it will be marinated.

2. Peel the onion, cut into small cubes. There is no need to feel sorry for onions here - the more, the better. Meat soaked in onion juice turns out tender and juicy. We put the chopped onion in a bowl with goat meat.

3. Put the peas in a mortar and grind them into powder with a pestle. Freshly ground pepper is always more fragrant.

4. In a bowl with meat and onions, put ground black pepper, chopped dried basil, ground red pepper. Also salt to taste. Mix the ingredients well with your hands so that the onion lets in as much juice as possible. With red pepper, you should not overdo it so that the meat is not too bitter. We use literally a pinch.

5. Cover the bowl with a lid and send it to the refrigerator so that the meat is marinated. It will take about 4 hours. But if desired, you can leave it for a day, so the kebab will turn out even juicier.

6. After the specified time, we string the meat on skewers. The pieces should be at a small distance from each other - we string the pork more tightly than usual. Fry the meat over well-heated coals so that the meat is fried. When a fire appears, we immediately extinguish it. We twist the skewer so that the barbecue does not burn. You need to fry until a golden crust appears.

We serve hot shish kebab on the table with fresh vegetables, sauces, and pita bread.

Bon appetit!