Veal and lamb (50*50) roll grinder with the largest lattice with onions

Fresh garlic cut so that it fits into the glass from the blender

Pour the garlic water and blend it into a puree, add to the mince and mix well

Seasoning for a shish kebab from "Forester", grind in a mortar I want to say that the mixture of spices for meat is amazingly flavorful and spicy! It is composed of dried garlic, coriander, paprika, mustard seeds, cinnamon, marjoram, juniper berry, allspice, cumin and black pepper - isn't that already a tasty read? I really liked how selected spices - the bouquet gives terrific flavor and the meat becomes incredibly juicy and delicious!

Add the spices to the mince. They already contain salt, but if you want - add salt to taste. The meat well repel, throwing it in the bowl 10-15 times. Leave the meat in the fridge for 3-4 hours

Light the barbecue. We are in the country with wood, you can use coal here as you prefer. The wood needs to burn and stay peppelino gray embers - it is a signal that you can start to fry the meat

Form the kebabs around a wooden skewers (skewers pre-soak in water for 30 minutes). To cook them, by the way, even in the pan! But since we're at the cottage, and the grill is calling - it certainly is on the coals. Part of the kebabs I cooked in a pan grilled some on the grill - both were good!

I hope that this version of kebabs grilled you like it. By the way, if the garlic has already departed, it is not far off young garlic arrows - you can use them!