Ingrédients
- Lamb meat, leg1 kilogram
Graisse d'agneau0.3 kilogram- Onion, thinly sliced2 pieces
Céleri1 cup- Parsley, chopped1 cup
- Large tomatoes, chopped2 pieces
Sumac1 tablespoon
Sel0- Iraqi tandoor bread11 loaves
Mesures
- 1
Cut the leg meat into walnut-sized pieces or smaller, then cut the fat, and salt both the meat and fat. Skewer about ten pieces of meat on each metal skewer, alternating with four pieces of fat, and set aside.
5 minutesMatériel requis:
Couteau
Planche à découper - 2
Prepare the charcoal until it becomes red embers. You can use wood instead of charcoal or a gas grill according to your preference.
5 minutesMatériel requis:
Gril - 3
Prepare a wide, flat dish and place half of the loaves of bread on it, keeping the remaining loaves aside.
5 minutesMatériel requis:
Bol de mélange - 4
Chop the celery and parsley and distribute them over the loaves of bread, then place the onion slices on top and sprinkle with sumac.
5 minutes - 5
Grill the meat on the charcoal, ensuring that the meat pieces and fat do not dry out.
10 minutes - 6
Once the meat is cooked, empty each skewer into a loaf of bread that contains the onion, celery, and parsley.
5 minutes - 7
Grill the tomato pieces, then place them on a serving plate and sprinkle with salt and sumac.
5 minutes
Faits nutritionnels
Graisse d'agneaupour 100gCéleripour 100gSumacpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.