INGREDIENTS

• 1 kg. lamb;
• 330 g. onion;
• 330 g. fat tail;
• 1 tablespoon ground coriander;
• 1 tablespoon cumin (zira);
• 1/2 teaspoon freshly ground black pepper;
• 1 teaspoon salt.

METHOD

1. Chop the meat into minced meat - ideally this should be done with a knife. If you pass through a meat grinder, there will be no sin - but chopped minced meat is always tastier and juicier.
2. Chop the onion and fat tail very, very finely.
3. Grind the spices in a mortar, put in a bowl with onions and mix without kneading the onions. Then put finely chopped fat tail there and mix thoroughly again so that the pieces of fat tail are distributed evenly, and not in lumps, over the minced meat.
4. Add to the onion with fat tail and spices in the minced meat and knead it like a dough, until smooth and elastic. The success of the entire operation will depend on how carefully this procedure is performed. Well-mixed minced meat will not crack and jump off the skewer. For this, you can even put the minced meat in a calico bag and beat it on the floor with all your might. To check if the minced meat is ready, you can make a long cutlet, like for a lula, and hold it in the air - it should not tear, it should support its weight.
5. Divide the minced meat into cutlets of about 150 g each. Take a dry skewer and, wetting your hand in water, string them onto the skewer. Squeezing the minced meat with your hands so that all the air comes out of it, form long dense kebabs.
6. The most crucial moment is frying on the grill. If the minced meat is not well repulsed and tightly planted, it can fly off the skewer into ashes. Therefore, if you are doing a lot at once, to be sure, you can first fry one pilot kebab and see how it behaves. If it works out, put the rest on the grill and fry until brown.