Usuba
Lamb on Coals with Vegetables
Classic lamb shashlik with marinade of onions and spices. The meat is cooked on charcoal together with eggplants, tomatoes, and peppers. Served with chopped onions and fresh herbs.
- Prep
- 180 min
- Cooking
- 45 min
- Total
- 225 min
- Standard serving
- 158.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut lamb loin, kidney section, or hind leg meat into pieces of 40–50 grams each.
- 2
Step 2
Place the meat in a dish, sprinkle with salt, ground black pepper and chopped onion. Mix well and put in a cold place for 3–4 hours to marinate.
- 3
Step 3
Rinse the eggplants, make a lengthwise slit and insert a piece of tail fat in the middle.
- 4
Step 4
Rinse the tomatoes and sweet pepper, then pat dry with a towel.
- 5
Step 5
Thread the marinated pieces of meat onto metal skewers. Grill them over hot coals without flames, periodically turning the skewer for even cooking.
- 6
Step 6
Serve the skewers on a plate, sprinkled with chopped onion and leek.
- 7
Step 7
Arrange the vegetables beautifully on a separate dish and serve garnished with herbs.
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