Usuba
Lamb Skewers with Tail Fat
Lamb kebab with tail fat, seasoned with coriander, cumin, and sumac. The meat is cut into small pieces, marinated with spices, threaded onto skewers alternating with fat, and cooked over coals until crispy.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 345.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Clean the lamb of all films and tendons. Cut the meat into cubes with an edge of 4–5 cm.
- 2
Step 2
Trim the weathered skin from the tail fat. Cut it into squares of the same size, but thin — about 5 mm thick.
- 3
Step 3
Grind salt, coriander, and cumin in a mortar. Layer the meat with spices: sprinkle some spices, place a layer of meat, coat with a large amount of spices, then add meat and spices again until all ingredients are used.
Mix the contents of the bowl thoroughly and let it marinate for at least an hour. If preparing in advance, refrigerate for no more than a day.
- 4
Step 4
Thread lamb onto skewers, alternating meat with fat. Thread tightly, leveling and pressing with your palm. Roast, turning the skewers, over coals until a brown crust forms.
- 5
Step 5
Slice the onion into thin quarter rings and crush with sumac. Sprinkle the onion over the cooked kebab and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
