Kebab in Tajik

1.5 kg 1.2 -. lamb

100 g of sheep fat

2 3 tomatoes

100 g dry wine

1 lemon

2 Art. l. finely chopped green onions

2 Art. l. greenery

Salt

Pepper to taste

Meat cut into pieces of 40 - 50 grams. mix with finely chopped green onions and bacon fat tail, cut into thin slices. All salt and pepper, pour over dry wine and put in a cool place for 2 - 3 hours.

The meat is then strung on skewers, alternating with slices of sheep fat and fry until cooked over the coals.

When serving sprinkle with chopped herbs, pour the lemon juice. Separately, served hot tomatoes, baked separately on skewers.

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