Preparation:
Make a layer of charcoal that has burned to a gray, hot coal. Mix in a large bowl the lamb and other ingredients. Beat with a wooden spoon until mixture is smooth.
Form this mixture into "sausages" approx 3" long and 2" in diameter.
Thread these "sausages" onto wooden skewers leaving a 1" space between the "sausages" then grill until done over the coals, usually about 12-15 minutes.
ORIGIN: Galina Nuradisha, Hotel Ashkabad, Tashkent, Uzbekistan |
