1 . Stage
Cut the meat into slices 1-1.5 cm thick.
2 . Stage
Grind pink pepper, barberry, sumac, garlic and salt in a mortar until smooth.
3 . Stage
In a bowl mix the vinegar and soy sauce, add the chopped spices.
4 . Stage
Dip each piece of meat in the marinade and put it into a bag TM FORESTER, add the rest of the marinade to the bag. Put it in the fridge overnight or you can leave it for 1 hour at room temperature.
5 . Stage
We will roast meat on a very handy grill TM FORESTER, which was perfectly matched to our mini-brazier.
6 . Stage