Liulia kebabs

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9 ingr.

12 min.

220°C

Liulia kebabs

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place on a stainless steel grill and wait until the temperature rises to 220 degrees. Close the upper and lower air dampers to keep the temperature even.
Mix minced meat with onions, salt, pepper and cumin
Knock it out well. Stir on a spit and bake for about 12 minutes. gate.
Place on lavash, garnish with coriander, onion rings, tomatoes and pomegranate seeds.
Delicious!

INGREDIENTS

1 kg of minced beef
300 g of minced chicken
2 large onions
10 g of cumin
Salt
Pepper
4 sheets of lavash
A bundle of coriander
12 grape tomatoes
2 blue onions