Kebab in Armenian

1.5 kg 1.2 -. lamb

100 g of sheep fat

3 4 bulbs

100 g brandy or vodka

2 Art. l. 1 - lemon juice

Red pepper

Dried herbs (mint, cilantro, basil, dill)

1 bunch green onions

1 beam dill or parsley

The flesh of fatty lamb cut into pieces with a diameter of 10 - 15 cm. And a thickness of 3 - 4 cm., Sprinkle with salt, pepper, chopped onion, add the lemon juice and brandy or vodka, dried herbs and place in refrigerator for 6 - 7 hours for marinating .

Marinated pieces of meat on a skewer string so that they alternated with pieces of sheep fat, and cook on the grill, periodically povertyvaya skewer.

After roasting a sharp knife to cut off the outer layer of fat and meat into thin slices. The remaining meat dozharit and cut until all the meat is roasted.

Serve garnished with slices of onion. You can apply for garnish vegetables, roasted on a spit - tomatoes, potatoes, eggplants.

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