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Grind the nerves and rested meat into minced meat in armor. Do not crush the meat and do not leave it at room temperature for too long. You don't need to grind it into minced meat, it's good to leave it fresh. After pulling the meat in the armor, put it in a container and put it back in the refrigerator.Pull the tail fat in the armor in the same way as the meat.Put the ground meat and tail fat in a bowl.Squeeze the juice of 3/1 glass of soaked red pepper flakes and mix it into the meat. It is useful to soak it the day before. (The original recipe uses root peppers. If you have such an opportunity, you can use half the same amount of roasted and cooled root peppers by pulling them into the armor again.) Tip: You can miss the pepper a little, but definitely don't overdo it. The flavor of the meat is spoiled.Mix enough salt into the meat.Knead all the ingredients. Take care not to crush the meat while kneading and never wet your hands. After kneading, it is useful to pass the meat through the armor once again. But it doesn't matter too much. Even if you don't.Keep the thoroughly mixed ingredients in the refrigerator for 2 hours.Attach the waiting material to the skewers. If you have successfully followed the entire recipe so far. There will be no question of your meat not staying on the skewer while it is cooking. Get peace of mind when bottled meats. Take enough meat to fill your palm and stick it so that the bottle is the same thickness everywhere. Seal the bottom and top of the meat with the bottle firmly to the bottle. Don't be too thick. Don't be too thin. One part should not be thick and one part should not be thin. You will improve yourself in this business over time. Tip: Wet your hands minimally or not at all. I know the meat will stick to your hands. But remember that every time you wet your hands, the meat absorbs this water. The meat, which is bottled by using excess water, will be boiled when it is thrown into the fire right after and the taste of your kebab will be lost. It may be helpful to use a glove. If you can't do anything, let your meat rest for 6 hours after inserting the bottle so that the excess water drains off the meat.