Kebabs on a Tortilla with Tomatoes

The ideal amount of fat for marbled beef kebabs is 25–30% by weight of the meat. It is this ratio, plus the beating of the minced meat, will give you a guarantee that the kebab will not fall from the skewer into the coals. If you think there is not enough fat in the meat, add additional fat - beef, pork or lamb.

Ingredients

• 1.2-1.3 kg marbled beef brisket with a lot of fat
• 2 small onions
• 2 cloves of garlic
• 1.5 tsp. freshly ground cumin, salt and black pepper
• 0.5 tsp red hot pepper
• hot sauce, yogurt, fresh herbs, tomatoes, onions and tortillas for serving

Directions

1. Peel the onion and garlic and chop as small as possible. Chop finely and melt 50 g of beef fat in a frying pan, put onion and garlic, simmer over low heat for 10 minutes. Cool it down.
2. Carefully remove all films and veins from the meat. Chop the fat and meat into small cubes, then mince with two hatchets or heavy knives. Do not use a meat grinder!
3. Combine meat with fat, stewed onions with garlic and spices. Beat the minced meat on the work surface, forcibly throwing a lump of minced meat from a height of about 30 cm and collecting it back into a lump, 10 minutes. Refrigerate for 1 hour.
4. Light the coals in a charcoal grill or barbecue (they should burn well and be covered with white ash) or reheat the grill. Soaking your hands in hot water, cover the skewers with minced meat (kebab diameter - 3 cm) and fry on well-burnt coals, turning frequently, until well done (66–71 ° C), about 20 minutes.
5. Spread the tortillas on a dish, brush the center of each with a hot sauce, lay out some thinly chopped tomatoes, onions and green leaves. Skew the kebabs directly onto the tortillas. Serve more hot sauce and yogurt.