How to make zucchini and beetroot noodles

These shishi kebabs are called "Three Fingers" because they are made on three skewers. They make it in every tea house in Kyrgyzstan (I was born there) and Uzbekistan (and I grew up there). Be sure to try it wherever you go. Three fingers is enough for one person. And they also do "Five Fingers" on five skewers. It is for 2 people.

 

In Moscow you can also find "Three Fingers". For example in "Chaikhona No. 1" they do it. However, these kebabs are different from regular kebabs. It contains a lot of tail fat. And in Moscow, not everyone eats tail fat. we have everything The oily tail fat makes the meat softer and tastier. We make an ordinary barbecue with it. There are only thin slices between the meat. The marinade "Three Fingers" does not differ from the usual kebab, only the shape.

 

I tell you how to do it. You will need a lamb's hind legs, thighs. Meat must be processed and cleaned of film, veins, everything unnecessary. Then cut across the fibers into strips about a centimeter and a half thick. At first they are 12-15 centimeters long, then they are even shorter and shorter. The latter should be 5-6 centimeters long.

 

For 1 kg of meat you need 400 g of fat tails. That is, the optimal ratio is about 70:30. You should not eat a lot of fat. Because the oil will fall on the charcoal and everything will burn rather than burn. However, those who like fat tail fat can add more. For example, I love. You can eat it as it is.

 

Fat should also be cut into such strips. Then you need to transfer the meat and meat to a container, add coriander, cumin, salt and pepper. Also add paprika. And you need sparkling mineral water. You need to add something like this: Pour a little, mix and mix. Not many. Because the meat will be ripped, it will be difficult to thread on a skewer as it is thin. Meat absorbs water. Then you still have to pour and mix again. Then another. Continue until the meat itself says: I ate enough. Say this when you too are in the water. I don't want any more. In general, if the meat refuses to absorb water on its own, that's all. Why you need to add a little more: If you pour the water quickly, nothing will work and only the meat will go into the water.

 

After that, the container should be covered with a lid and refrigerated for 10 hours. The longer you marinate, the better.

 

Stringing is also an art. Or the skill of the hand. You need to place pieces of meat and fat on the table from the shortest to the longest. Two or three pieces of meat, then fat tail fat, etc. You need to press them together all the way to the end. Then, holding it in the palm of your hand, pierce everything with the center skewer and insert the remaining skewers to the right and left at first angles. If the edges are uneven, you can trim them beautifully. And fry - like regular shishi kebabs, turn over from time to time to make sure the coals don't burn and don't burn. It must be sprinkled with water.

 

There are "three fingers" that need to be hot to melt the oily tail fat. We eat it with hot flat cakes. There is no way without this, because wherever there is a barbecue there must be a tandoor somewhere nearby. And now take hot cakes, barbecue, onions and vinegar and pour if desired. That's all, nothing else is needed.

 

You can make thicker strips that require it. You need to fry such kebabs for the same amount, 10-12 minutes. Very juicy with blood. But I myself like this way when I'm skinny.