Ingredienti
- Lamb meat, leg1 kilogram
Grasso di agnello0.3 kilogram- Onion, thinly sliced2 pieces
Sedano1 cup- Parsley, chopped1 cup
- Large tomatoes, chopped2 pieces
Sumac1 tablespoon
Sale0- Iraqi tandoor bread11 loaves
Passi
- 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 minUtensili necessari:
Coltello
Tagliere - 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 minUtensili necessari:
Griglia - 3
Prepare a wide, flat dish and place half of the loaves of bread on it, keeping the remaining loaves aside.
5 minUtensili necessari:
Ciotola per mescolare - 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 min - 5
Grill the meat on the charcoal, ensuring that the meat pieces and fat do not dry out.
10 min - 6
Once the meat is cooked, empty each skewer into a loaf of bread that contains the onion, celery, and parsley.
5 min - 7
Grill the tomato pieces, then place them on a serving plate and sprinkle with salt and sumac.
5 min
Fatti nutrizionali
Grasso di agnelloper 100gSedanoper 100gSumacper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.