Thrash meat slices with stone on slab to make them more wide.
Tie the yoghurt into a fine cloth
and hang it so that its whey will remove.
Mix fig, seasoning, chironchi, poppy seed, grams, red pepper,
coriander and ghee and apply on meat and tie them on iron stick.
Now fire the coals when they becomes
hot then place these sticks over them, meanwhile apply ghee with the help of cotton plugs.
When tikkay becomes red
it means that fine pieces are reday.
Draw them from the fire.
Separate the stick and place into plate and with salad and tomato
and onion enjoy with hot oily breads.
Its very healthy.