- pulp of lamb - 1 Kilogram
- onion - 200 Grams
- pepper black ground and salt - - To taste
- For sauce: garlic - 10 Zubchikov
- almonds - 60 Grams
- crumbs - 4 items. tablespoons (wheat bread)
- vegetable oil - 200 Grams
- egg yolks - 2 Pieces
- lemon - 1 piece
To make the sauce, you need to chop fine almonds and garlic, and then grind and mix with bread crumbs. Yolks are hammered in here, and oil is poured in small portions, constantly stirring the consistency. Season the stock with lemon juice and salt. Ready sauce is covered with a lid and placed in the cold for at least 8 hours. Cut the lamb in medium pieces, put it on the skewers, alternating with the onions. Pepper and salt the product. Fry it until cooked on hot coals. Serve hot, strung on skewers, watering garlic sauce.
Servings: 6