Usuba
Lamb Shashlik with Onions
Juicy meat marinated in onions and vinegar is fried over hot coals until golden brown. Served with tomatoes, fresh herbs, and lemon. If you don't have a grill, shashlik can be prepared in a skillet or on a grill pan.
- Prep
- 180 min
- Cooking
- 30 min
- Total
- 210 min
- Standard serving
- 288.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the lamb (kidney part or hind leg meat) and cut it into small pieces. Place in a dish, salt it, and sprinkle with ground pepper.
Finely chop the onion, add it to the lamb along with vinegar or lemon juice. Mix well.
Cover the dish with a lid and place it in a cold place for 2-3 hours to marinate the meat.
- 2
Step 2
Thread the marinated pieces of lamb onto a metal skewer, alternating with slices of onion.
Grill the skewers over hot coals without flames for approximately 15–20 minutes, constantly turning the skewer so that the meat cooks evenly.
- 3
Step 3
Remove the cooked shashlik from the skewer, place it on a plate and drizzle with vegetable oil.
Garnish with green onions, tomatoes cut into wedges, and lemon slices. Optionally serve with boiled rice and pomegranate juice.
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