Shish kebab in the oriental

Meat is better cut not in large pieces. Grate it with scented pepper, stir with lemon Ingredients:

• Fillet of lamb - 1,4 Kilogram
• black fragrant ground pepper - 2 teaspoons
• lemon juice - 3 st. spoons
• olive oil - 1/4 Cups
• Worchester sauce - 2 Art. spoons
• chopped parsley - 1/2 cup
• onions - 1 Glass
• garlic - 2 teeth

Instructions

Meat is better cut not in large pieces. Grate it with fragrant pepper, mix with lemon juice, olive oil, Worcester sauce, parsley, chopped onion and chopped garlic. Cover and leave in the refrigerator overnight. Light the brazier, wait for the fire to go away. Strain the meat on skewers and put them on a mongal over hot coals. Fire with beer or water. Roast, turn over, until a dark crust forms.

Servings: 7