Grilled meat on the Syrian way

Grilled meat on the Syrian way

Fixings

Salt - a teaspoon
Dark Pepper - Brush
Flavors are an issue
Bharat Mashawi - Rasha
Olive oil - 3 tbsp
White vinegar - extensive spoon
Garlic squashed
The strategy for work
In a medium-sized bowl, put the majority of the oil, vinegar and garlic
Blend the fixings well until the point that they cover and afterward cut the meat
Salted with salt, dark pepper, sharp flavors and barbecued zest
Blend well until smooth, at that point cover the compartment and take it to the fridge for around two hours until the point when the meat is well
Shake the meat in press chopsticks and after that dish it on the charcoal until the point that it is cooked