- Lamb - 1 Kilogram
- Albasa - 4-5 guda
- Red bushe ruwan inabi - 150 milliliters
- Salt, barkono - - Don dandana
Domin mu dafa mai daɗin shish kebab a Caucasian, muna bukatar mu yi kawai matakai. Duk da haka, kafin a ci gaba, ya kamata a lura cewa akwai babban bambanci tsakanin nama na wani matashi kuma ba matashi ba. An shirya su kadan, don haka zan gabatar da girke-girke biyu a lokaci daya. Don haka, idan kuna da nama na wani tumaki, to, duk abin da ya fi sauƙi. 1) Naman (ɓangaren ɓangaren litattafan almara kawai) an wanke shi a karkashin ruwa mai gudu, dried, tsabtace zane da fina-finai. 2) Yanke a cikin manyan bakuna masu yawa (nauyin kilo 35-40). 3) Mun sanya ƙananan raguna a cikin zurfi. Salt, barkono, ƙara musu yankakken yankakken albasa, yayyafa da ruwan inabi jan bushe kuma haɗuwa sosai da hannayensu. 4) Gwansar da guda a cikin skewers kuma toya har sai an dafa shi a kan dumi. Lambar zaɓi biyu. Idan kana da nama na rago ba shine matasan farko ba, tare da nama mai tsanani. 1) Mun yanke nama a daidai wannan hanyar a cikin guda. Ƙara zuwa cikin zurfin jita-jita. Sanya su, barkono, ƙara albasa yankakken finely, yayyafa da ruwan inabi vinegar da kayan lambu mai. 2) Mix kome da kyau tare da hannuwanku, murfin kuma kuyi ruwan dare ko kimanin awa 5-6 a wuri mai sanyi. 3) Sa'an nan kuma mu kirtani kan skewers da kuma toya, sau da yawa zuba marinade a kan konewa dumi. Shiryawa don shish kebab a cikin Caucasus tare da tumatir ne da tumatir, albasarta kore, ganye, lemun tsami da kayan yaji. Bon sha'awa!
Ayyuka: 4