- lamb fillet - 1.4 Kilo
- fragrant black pepper - 2 tsp lemon juice
- - 3 tbsp.
- spoon olive oil - 1/4 cup Worcestershire sauce
- - 2 tbsp.tablespoons chopped parsley
- - 1/2 cup
- onions - 1 cup
- Garlic - 2 cloves
meat is better not to cut into large chunks.Grate it allspice and mix with lemon juice, olive oil, Worcestershire sauce, parsley, chopped onion and minced garlic.Cover and leave in a refrigerator overnight.Light the grill, wait until the fire is gone.Stumble meat on skewers and place them on Mongal over hot coals.Polevayte fire beer or water.Broil, turning, until a dark brown.