Khan Kebab
Main Dishes • Azerbaijani
Description
The recipe was shared with us by John Smith, the head chef of a popular barbecue restaurant.
Ingredients
- Lamb stomach 10 oz
- Lamb Fat Netting 5 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the liver, remove the membrane, and cut the liver into four pieces, each weighing 60 grams.
Step 2
Rinse the lamb netting and cut it into small strips.
Step 3
Place a piece of liver on each prepared strip and roll it up. Thread the wrapped pieces of liver onto a skewer and grill over an open flame for 4–5 minutes, turning constantly.
Step 4
Serve with fresh herbs, red onion, lavash, and pomegranate seeds.
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