Lamb Shashlik with Tail Fat

Name: Lamb Shashlik with Tail Fat
Cook time: 50 min
Total time: 50 min
Yield: 5 servings
Ingredients: 0.20 кг Мякоть баранины; 40.00 г Курдючное сало; 0.40 ст. л. Гранатовый сок; 0.40 головка Репчатый лук; по вкусу Соль

Juicy shashlik with alternating layers of meat and fat, cooked over charcoal. Pomegranate juice gives the dish its characteristic tartness and aroma, while onion rings garnish the finished dish.

Total: 50 min
Standard serving: 307.2 g

Easy

Ingredients

Total 5

Lamb meat
200 g
Kurdiuk Fat
40 g≈ 1.5 slice
Pomegranate juice
6 ml
Onion
60 g
Salt
to taste

Instructions

1
Step 1
Cut the lamb and tail fat into large pieces. Salt them.
2
Step 2
Thread meat onto skewers, alternating with pieces of fat. This will ensure the juiciness and aroma of the kebab.
3
Step 3
Slice the onion into rings. Do not thread it onto a skewer — use it to garnish the finished dish.
4
Step 4
Place the skewers over hot coals. Turn them periodically, sprinkling the browned meat with pomegranate juice.
5
Step 5
Remove the cooked meat from the skewers, place it on a plate and sprinkle with onion rings.

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8 recipes

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Fergana Pilaf with Lamb
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Fat
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Carbs
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Instructions

Step 1

Step 2

Step 3

Step 4

Step 5

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Pilaf with eggs and lamb

Beans with Walnut Sauce and Pomegranate

Bulgur with Meat and Vegetables

Pork Shashlik in Pomegranate Marinade

Uzbek Pilaf with Lamb

Lamb with Pomegranate in a Pot

Lamb Skewers with Tail Fat

Fergana Pilaf with Lamb

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