Take fresh pork meat, clean it from tendons and films.

Pork need to manually chop up finely with a heavy sharp knife or small hatchet on a prepared Board. Of course, it is easier to use the grinder, but in this case from the pulp squeezed a lot of juice. Shred peeled onion to small squares, with mint doing the same, add the spices FORESTER. There vegetable oil, vinegar ( you can substitute with lemon juice) and mix with the meat. All ingredients are carefully kneaded into hands. Then we perform the procedure of "beating". Beat kebab in the following way: take up the meat and 10-15 times with power throw in the tank where he was vymachivanija. The stuffing should look smooth, to the touch to be sticky and viscous.

Divide the stuffing into 6 parts and roll the balls. Then take the ball in your hand and distribute it on the skewer, forming a sausage. Put the kebabs on a dish and put in the refrigerator at least 40 min. by the Way, skewers FORESTER will fit just perfect! Their smooth surface does not allow the products to stick to the skewers. And food steel with a special coating protects the skewers from corrosion and prolong their service life. Skewers are securely fixed on the grill thanks to a convenient handle-screws.

Heat the coals, they should twitch a gray ash. Fry the kebabs over the coals, do not forget often to turn it. Intense heat forms on the surface of a savory crust. The dish comes quite quickly to a state of readiness. Sausage should be over the heat for approximately 5-7 minutes on each side.

Sprinkle the kebabs with sumac and sliced onions, a sprinkle of vinegar, and serve. Also, you can apply such as Shawarma wrapped in pita bread, adding herbs, sauce and vegetables.