It is said that in ancient times some horsemen rode west from the plains of Central Asia. When night fell, they dismounted from their horses, lit a fire, strung pieces of meat on swords and roasted them over the fire. This is how the kebab came into being. If the thought of lamb chopped and roasted outdoors doesn't make you salivate, then you just haven't tasted it.
It is necessary
- - plain milk yogurt - 1 cup;
- - olive oil - 0.4 cups;
- - garlic - 2 cloves;
- - ground red pepper - 1 tsp;
- - salt - 1 tsp;
- - freshly ground black pepper - 1 tsp;
- - lamb, cut into pieces - 0.8 kg;
- - cherry tomatoes - 8 pcs.;
- - sweet peppers - 3-6 pcs.;
- - lavash - 4 pcs.;
- - Sumac seasoning - for serving (optional).
Instructions
Step 1
Combine yogurt, olive oil, garlic, ground pepper (red and black), and salt in one cup. Add the lamb pieces and mix thoroughly. Place the dishes with marinated meat in the refrigerator for 24 hours. During this time, stir 1 or 2 times.
Step 2
After the time has passed, start stringing the pieces of meat on the skewers, alternating with tomatoes and peppers. Make a fire, wait until it burns out. Thoroughly fry the lamb pieces until brown on both sides. Typically, this procedure takes from 8 to 12 minutes.
Step 3
Place shish kebabs, sliced tomatoes and other vegetables on a plate. Sprinkle everything carefully with sumac (if using this seasoning). Serve to the table (at which, for sure, household members eager to try at least a piece are already sitting) along with pita bread or Turkish piti. Eat with your hands, savoring every bite you take. Bon Appetit!
