- Meat - 1,5 Kilogram (lamb, pork, beef - any)
- Salt - 1 teaspoon
- Hot pepper - 1 piece (if you do not like spicy, then less)
- Zira - 2 Teaspoons
- Onions - 1 Kilogram
- Salo - 100-150 Grams
- Dill greens, coriander - 100 Grams
- Black pepper powder - 2-3 Pinch
Cut the meat into pieces as large as you usually cut into kebabs. Salt, sprinkle with pepper and zira. Peel onion and chop rings or semirings. Wash and chop the greens of cilantro and dill (or whatever you like) Cut the fat into pieces (if you have low-fat meat) and spread it to the bottom of the already cooked cauldron at the stake. At the top of the fat we lay the pieces of meat. Sprinkle the meat with a layer of onion and sprinkle with sliced greens. Then - again a layer of meat, onions and so alternate until all the ingredients that we have are over :) If you like the sharp taste of a shish kebab - from above put a pod of red hot pepper. Cover the meat in a cauldron with a lid or bowl so that it covers the meat tightly. If your lid is not heavy enough and the steam can lift it when cooking, put a load on top of it. We cook the shish kebab over low heat. The main thing is not to miss the moment when the meat starts to roast - shkvarchat. Then remove the lid and stir the meat. Close the lid again and cook for another 5-10 minutes.
Servings: 4-5