Kebab

Name: Kebab
Cuisine: Russia
Ingredients: 5-6 leaves each of basil, mint, tarragon and watercress; 5-6 leaves each of basil, mint, tarragon and watercress; 6-8 heads of garlic (if possible with green shoots); 10 spring onions; 500 g (1 lb) lamb; 5-6 leaves each of basil, mint, tarragon and watercress; 5-6 leaves each of basil, mint, tarragon and watercress; 5-6 leaves each of basil, mint, tarragon and watercress

Preparation info

Difficulty
Easy

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

Ingredients

500 g (1 lb) lamb
10 spring onions
6-8

Europe
Russia
Starter
Gluten-free
Eastern Europe

Method

Only very young lamb should be used. All cuts are suitable. Chop up into small pieces along with the bones, put on the skewer without salting or spicing, and cook turning continuously for 10-12 minutes. Eat with the fresh raw garlic and herbs.