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Kebab in Georgian

Categories : Meat , Top Dishes , World Dishes

The meat should be selected with a little fat, otherwise the kebab will come out dry. If the beef is lean, add the fatty pieces of pork as well.

Peel a squash, grate it and squeeze the juice. The main thing is not to come out in the shield like porridge. Mix finely chopped onion and garlic.

Roast the coriander and coriander seeds in a dry pan to fully open up their flavor. Shake the pan so that it does not burn. Add roasted seeds to the mince. Mix with salt and pepper, add barberry and mix well.

Roll in the shield and process as follows: we take this team and push it on the table with all our might, so we repeat it several times. Then store the parchment in the refrigerator for 1.5-2 hours.

In the meantime, make a grill or grill.
Then we make kebab: with wet hands we put the meat on a skewer. We can do it without a skewer.