Turkish kebab of lamb


600 g of lamb, 150 g of bacon, 200 grams of onions, 100 g tomatoes, 2 - 3 cloves garlic, 2 tbsp coarsely chopped fresh herbs parsley, 300 grams of rice, 2 tbsp tomato paste, 2 tbsp butter, vinegar, pimento pepper , black pepper, salt to taste.
Meat cut to the round slices diameter of about 4 cm Garlic finely to chop up, onions sliced thin circle. Allow Meat, sprinkle crushed garlic, pepper and aromatic black pepper, then pour vinegar. Cooked meat in the bowl cake layers, shifting onions, covered lid and leave for 2 - 3 hours. Cook rice. To do so in boiling water (which more than doubled the volume of washed rice), delete rice, roast onions in the oil, tomato paste, and allow all Delicate. Brew at the weakest flames when rice imbibe all liquid Mix and bake in the grill. A piece of bacon width about 4 cm to cut thin slices. Tomato chop sticks. Slices lamb kebabs nanizat to wear also 2 - 3 circle tomatoes and onions. Heat grill to over 20-25 minutes at a temperature of 210. At podogretoe dish onto a layer of rice, put it on skewers without removing the meat from shampurov, sprinkle parsley coarsely chopped herbs. Separately lodge fries and crisp green salad.

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