Baking 135 meters of kebab on the occasion of Mother’s Day in Bojnourd

Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.