Cut the meat into the size of a walnut, bacon thin slices. In a blender or grater grind 2 onions, salt, pepper, sbryzgivaem lemon juice and vinegar. Stir and leave for 1 hour.

Cut the onion into thin half-rings, wash it several times in cold water, add the chopped herbs, pepper, salt, a little lemon juice.

We put our tomatoes in a frying pan over moderate ring stove and simmer for 8-10 minutes. Align on salt, sugar, pepper, and mix up the greens and mashed garlic. Simmer for another 5-7 minutes. The sauce I made for pork fat. It was very tasty. Instead of the pepper drop Tabasco (3-4 drops) or add adzhika. The sauce for the kebabs firmly settled in the family chest of prizes. In the summer I will do from fresh tomatoes.

Put the sauce to cool.

The bottom of the pan with foil and vystelim arbitrarily put a few slices of bacon. From our barbecue will drip fat and juices. The bacon on the foil will not let him prematurely to puffed.

Until the oven is turned on, to check out if in the oven skewers. If not, take a wooden stick for yakitori. On a baking sheet, put the grille on our wooden sampursky. If cleaned steel skewers, a lattice is not needed, put them on a baking sheet. Put on skewers, the meat-fat-meat-fat - meat. The skewer should not touch. The oven should be preheated to 250 degrees. I hope You already know that the ideal temperature for cooking kebabs is 650 degrees. The temperature of the oven is not enough to kebabs not dried up, we can help fat and a container of water that will need to be put in the oven 10 minutes after the start of cooking.

Gathered our design. Put into the oven. If electric oven, a baking sheet to place on the average at the final stage to turn on the heater. If gas oven, put the baking sheet on the top. When you turn on the grill to move to the middle of the oven.

The top will bake faster than the bottom. So as soon as the top will Zabolotets turn our kebabs crispy side down and wait, when the bacon on the foil will give the smoke. Then take out of the oven and to the table!!!

Serve with sauce and pickled onions. Bon appetit!