Georgian Kebab

Sumach, a spice made from ground Sumach berries of a tanning, reddish-burgundy color with a sour taste. The leaves of this tree are full of tannins - tannins, which are sometimes called tannic acid.
It is used in cuisines of different regions of the world, and in the Caucasus - as a seasoning for kebabs, kebabs and meat casseroles.
Kebab recipe in Georgian:
Soft beef and pork - 1.5 kg
Sumac - 1 handful
Kinza seeds (coriander) - 1/2 tsp
Dzira's seed (cumin) - 1 tsp.
Garlic cloves - 2-3
Onions - 1-2 heads
Salt and pepper
The meat should be slightly greasy, otherwise the kebab will be dry.
Chop the meat or mince it using the largest mesh so that the minced meat does not turn into porridge. Mix finely chopped onion and garlic with minced meat.
Fry the jira and cilantro seeds in a dry skillet to fully reveal their flavor. Shake the pan to prevent it from burning. Add the toasted seeds to the minced meat. Stir in salt and pepper, add barberry and mix well.
We roll the minced meat into a ball and process it as follows: we take this ball and hit it on the table with all our might, so we repeat several times. Then put the minced meat in the refrigerator for 1.5-2 hours.
In the meantime, we are preparing a brazier or grill.
Then we fry the Kebab: with wet hands we take the minced meat balls and lightly press them to the skewers. It is possible without a skewer, on the grill.