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Method

You will need: A charcoal grill · Thin wooden skewers, about 30 · A meat thermometer

1. Cut the meat and half the fat into 1.5 cm cubes; thread five or six pieces of meat on each skewer with a piece of fat between.

   Look for Pieces packed snug but not crushed.

   Why The fat between melts and bastes its neighbours; a 1.5 cm cube reaches 63 °C inside in four minutes.

2. Salt the skewers and grill them 5–8 cm over the embers, turning every minute, for four to five minutes; spear the remaining fat on a fork and rub it over the meat.

   Look for Edges brown and crisp; the core at least 63 °C.

   Why On small pieces the crust and the middle finish together, so the heat is close and strong: you should manage your hand there for two to three seconds. Salt goes on at the last moment, because small pieces salted early weep.

   If it went wrong

   If the wooden skewers catch, pull their ends out beyond the coals; if the flare continues, raise them to 12 cm.

   Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

   Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back

   Salt · 1.27% Right in the window. Flavours sharpen, bitterness retreats, water is held.

3. Lay the skewers on the lavash, grind over pepper and rest three minutes; serve with sliced onion and tomato.

   Look for The lavash should take up the juices.

   Why USDA FSIS asks 63 °C for whole cuts of red meat and at least three minutes’ rest, during which the core climbs another 2–3 °C.

   Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

   Salt · 0.77% Right in the window. Flavours sharpen, bitterness retreats, water is held.