- Lamb - 1 Kilogram
- Pork - 1 Kilogram
- Veal - 1 Kilogram
- Bow - 2 pieces
- Spices - - To taste (salt, black pepper, red pepper, zira)
- Lemon juice - 40 milliliters
- Pomegranate juice - 40 milliliters
- Salo - 50 Grams
We thoroughly wash three pieces of meat, let the water dry out. Now each piece of meat should be cut into strips about 5-6 cm long and about a finger thick. Veins, films and other unnecessary things are cut out and thrown away - we need only good meat. Now each kind of cut meat is added to separate containers, as each meat will be marinated separately. We pick up mutton with salt, zira and red pepper, veal with salt, pepper, lemon juice and onion, pork with salt, pepper, onion, parsley and a small amount of pomegranate juice. Leave the meat for a couple of hours to marinate. Pickled meat is stringed on skewers. First, we slice a small slice of lard on each piece, and then, alternately, different pieces of meat. Pieces we intertwine with each other and string on the skewer to get a kind of meat pigtail. In the end, you should get such beautiful pigtails from pieces of different meat. However, you can string everything you like, but the pigtail is more beautiful and more effective. We cook shish kebab in a traditional way - on hot coals, turning over, until ready. A shish kebab is prepared for 7-10 minutes, if the coals are really hot. Serve immediately, hot, with vegetables and greens. Bon Appetit! :)
Servings: 10