Crayfish kebab

Armenian cuisine

---

Description Products Steps

In Armenia there is Lake Sevan, which is home to an amazing species of crayfish - Sevan blue. Thanks to them, a new dish appeared in Armenian cuisine - kebab made from Sevan crayfish. This dish is prepared very rarely and not in all restaurants. Despite the abundance of crayfish, kebab made from them is still considered a delicacy in Armenia. If you don’t have Sevan crayfish on hand, then crayfish kebab can be prepared from any other ones. The main thing is that the meat is tender and not overdried.

1. Calories
   156,18 kcal
2. Protein
   14,6 gram
3. Fat
   8,68 gram
4. Carbohydrates
   0,98 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Cancerous cervixes
   500 g
2. Butter

   ---

   
   2.5 tbsp. l. = 50 g
3. Salt

   ---

   
   to taste
4. Black pepper ground

   ---

   
   to taste
5. Armenian lavash

   ---

   
   optional

Steps:

1. 
   Rinse the crayfish necks. Prepare skewers, grill and charcoal.
2. 
   Prepare the base for lula kebab. Mix the crayfish necks, oil and spices thoroughly. Then pass through a meat grinder with a fine grid twice. Place the resulting minced meat in the refrigerator for 60 minutes.
3. 
   Fry crayfish kebab. Remove the minced meat from the refrigerator, form it into sausages, and thread them onto skewers or skewers. Grill the crayfish kebab until done, about 5 minutes on each side.
4. 
   Serve Sevan crayfish kebab with a piece of lavash.

---

eng3info@gmail.com