A fat tail is a large body fat in the tail area of sheep. It is not eaten as an independent dish, but is used as an addition to some others. For example, a barbecue. So, if you have such a delicacy as a fat tail, feel free to grab your family and friends and go straight to the dacha for barbecue!
It is necessary
-
- 1 kg of lamb;
- 1 kg fat tail;
- 10 heads of onions;
- 2 large bunches of fresh basil
- 8 large tomatoes;
- 2 glasses of white wine;
- salt
- pepper.
Instructions
Step 1
While you are preparing the kebab itself, light the grill. It is better to use natural coals than purchased ones. Purchased coal burns worse.
Step 2
Cut the lamb and fat tail into medium-sized pieces that are easy to skewer.
Step 3
Prepare the marinade. Cut the onions into rings, 5 millimeters thick. Wash the herbs and tomatoes. Chop the basil coarsely. Cut the tomatoes into rings about 1 centimeter thick.
Step 4
Now take a special vessel. It should be a comfortable roomy basin or saucepan. It is very important that the utensils you will be using for marinating are either enamelled or glass. So if you don't have one, find it in advance.
Step 5
Now put the meat and fat tail into this clean bowl - in one layer some of the pieces of both, to completely cover the bottom. Next, lay out the next layer with onion rings. The third layer is basil. And finally, the fourth - tomatoes. After the fourth layer, everything starts all over again: meat and fat tail, onions, herbs, tomatoes. Remember to add plenty of salt and pepper to each layer.
Step 6
When all the ingredients are in the basin, it is necessary to compact them as much as possible. Take a wide plate or platter and crush the kebab with it. Next, take white wine and fill it with meat. Leave the kebab for half an hour.
Step 7
Before stringing the kebab, grease the skewer with vegetable oil so that the pieces can be easily removed from them after cooking. Separate the pickled meat from the vegetables, only one meat will be fried. String the pieces along the grain, alternating between mutton and fat tail.
Step 8
When the coals in the grill are ready, place the skewers on the grill. Rotate them periodically so that the kebab does not burn from one edge. If a flame appears, spray it with water. To check if the kebab is ready, make a small cut with a knife. If pink juice has started running, the meat is not ready yet. Well, if the juice is clear, the shish kebab can be served on the table.
