- Alade (mafi kyau, wuyansa) - 2 Kilogram
- Albasa - 0.5 Kilogram
- Tafarnuwa - 5-6 Dollek
- Salt - 2 Teaspoons
- Black barkono - Don dandana
- Hops-Suneli - 1 teaspoon
- Kefir - 0,5 Liters
- Ma'adinai ruwan - 0,5 L
Babban asirin azumi na kebab shine marinade. Ya kamata ya ƙunshi yawan isasshen acid, don haka saboda dalilin da muke ɗauka na kafir, albasa da ruwa mai ma'adinai, wanda zai wadata nama da sauri tare da gas kumfa kuma yarda da shi. Kana so ka san duk sauran ƙwarewar - karanta girke-girke na mai shish kebab! Yadda za a dafa shis kebab sauri: 1. Naman alade na a karkashin ruwa mai gudu, a yanka a cikin rabo. Hakika, yana da kyau don kada su yi girma, amma ba haka ba ne. Matsayin da ya dace - tare da wasan kwaikwayo, dan kadan elongated a tsawon. 2. Raba albasa a sassa biyu. Ɗaya tare da zobba (za mu kirga su a kan skewers tare da nama), ɗayan - uku a kan grater ko yankakken a cikin wani abun ciki. 3. Bari tafarnuwa ta wuce ta latsa. A cikin tasa daban, Mix albasa, tafarnuwa, gishiri, kayan yaji da yogurt. 4. Saka nama cikin saucepan. Zuba saman marinade. Karɓa sosai. 5. A cikin sanyi kada ka tsabtace - a lokacin da zafin jiki mai zafi ya fi tsayi. Saboda haka kawai ka rufe kwanon rufi tare da murfi kuma saka shi a cikin duhu. 6. Bayan rabin zuwa sa'o'i biyu, buɗe kwanon rufi kuma ƙara ruwan ma'adinai zuwa gare shi. Dama kuma kusa da rabin sa'a. 7. Bayan wannan lokaci, zaka iya soya nama! Ƙarfafa shi a kan skewers kuma aika shi zuwa ga ciwon wuta. Yakin da ke shish zai fita, na tabbatar maka! ;) Abin sha'awa!
Ayyuka: 5-8