Ingredientes
- Lamb meat, leg1 kilogram
Gordura de cordeiro0.3 kilogram- Onion, thinly sliced2 pieces
Aipo1 cup- Parsley, chopped1 cup
- Large tomatoes, chopped2 pieces
Sumagre1 tablespoon
Sal0- Iraqi tandoor bread11 loaves
Passos
- 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 minutosUtensílios necessários:
Faca
Tábua de corte - 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 minutosUtensílios necessários:
Grelha - 3
Prepare a wide, flat dish and place half of the loaves of bread on it, keeping the remaining loaves aside.
5 minutosUtensílios necessários:
Tigela de mistura - 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 minutos - 5
Grill the meat on the charcoal, ensuring that the meat pieces and fat do not dry out.
10 minutos - 6
Once the meat is cooked, empty each skewer into a loaf of bread that contains the onion, celery, and parsley.
5 minutos - 7
Grill the tomato pieces, then place them on a serving plate and sprinkle with salt and sumac.
5 minutos
Fatos nutricionais
Gordura de cordeiropor 100gAipopor 100gSumagrepor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.