Skewers of beef in Uzbek "Beshpandzha"

1.2-1.3 kg beef tenderloin

700 g sheep fat

2 head onions

1 tablespoons mixture with coriander cumin and red pepper

salt

Notch 21 cut the strip thickness and width of about 2 cm in length in ascending - from 10-12 to 20 cm on each beshpandzhu go to 7 bars.

Cut fat kurdjuchnyj same or slightly smaller length strips from 10-12 to 18 cm, in an amount of 18 pieces per beshpandzhu need to 6 bars.

Take 15 skewers, arrange the meat on dlie from short to long, between 7 strips of meat to shell out 6 strips of fat beshpandzha should end the longest streak of meat.

The edges of the meat strung on 2 skewers, put on the table design so that the blunt ends of skewers crossed or touched, strip fat and meat leveled in the middle of the third puncture the rotisserie, on either side of him stick 4 and 5 skewers - is supposed to be a fan of fat and meat skewers for which will act as a fan.

Rub the meat with salt and spices on both sides, cover with a cloth, to remove at least 2 hours in the cold.

Cook barbecue beef in Uzbek "Beshpandzha" on the coals until golden brown.

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