Shish Kebabs "Three Fingers" ("Uch-Panzha")

⏳ Time

1 hour 30 minutes + 10 hours

🥕 Ingredients

🍽️ Servings

Description

"Three Fingers" refers to three skewers, and this is how they cleverly prepare this shish kebab, wrapping strips of lamb and tail fat around the steel. This is how shish kebab is made in Kyrgyzstan and Uzbekistan.

Ingredients

Lamb Neck Fillet - 2 lbs
Fat-tailed sheep fat - 14.1 oz
Ground coriander - 1 tablespoon
Ground Cumin - 1 tablespoon
Ground Black Pepper - ½ spoons
Paprika - to taste
Sparkling water - 3 fl oz
Salt - 0.6 oz

Step by Step guide

Step 1

The meat needs to be prepared by removing membranes, sinews, and any excess. Then cut it across the grain into strips about one to one and a half centimeters thick: start with long strips, around 12-15 centimeters, and then make them progressively shorter, with the last ones being about 5-6 centimeters long.

Step 2

The fat should also be cut into strips. Then, transfer the fat and meat to a container, add ground coriander, ground cumin, salt, black pepper, and paprika. Next, you will need carbonated mineral water. Add it gradually: pour in a little and mix. Be gentle, as the meat is thin and can tear, making it difficult to thread onto skewers. Once the meat has absorbed the water, pour in a little more and mix again. Repeat this process until the meat stops absorbing the water.

Step 3

Cover the container with a lid and place it in the refrigerator for about ten hours. The longer you marinate, the better the result will be.

Step 4

Lay the strips of meat and fat on the table, starting with the shortest and ending with the longest: two or three strips of meat, then the tail fat, and so on until the end, pressing them together. Then, holding it with your palm, pierce everything with a skewer in the middle, and then insert the remaining skewers on the right and left at an angle to the first one. If the edges are uneven, you can trim them for a nicer appearance.