In a special container to put vegetable coals, put an iron in which the lamb strips are skewered, previously smeared with a blade of garlic, cumin and butter.
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| Ingredients to make méchoui (roasted grilled lamb): |
| Lamb meat in strips ajos salt cominos butter melted |
Ingredients to make méchoui (roasted grilled lamb):
2. At first the embers must be red alive, and then finish making the meat with less strong embers.
3. The lamb must turn constantly for 3 hours (depending on the amount of meat that is put), occasionally spreading a little more of the mashed.
4. It is very hot accompanied by salt and cumin and cut into small pieces on pita bread.
5. The secret lies in the quality of the meat and in the way of keeping the embers.
