Clean mutton, remove fat and pellicles, cut into chunks 2/3 oz (20 g) weight. Salt the meat, rub with minced garlic, ground black peppercorn, sprinkle with vinegar, cover with onion cut into circles. Let stay in cool place for 2-3 hours.

Toss off onion from meat, thread the meat on skewers, cover with flour and fry in a pan with heated lard until crisp and golden. The meat should rest pink inside.

Serve the kebab on a warm serving platter, top with chopped parsley greens, sprinkled with ground red peppercorn tomato chunks and chopped onion.