Usuba
Lamb Kebab with Mint and Pomegranate Sauce
Juicy lamb shashlik with aromatic marinade based on kiwi, soy sauce, and oriental spices. Kiwi softens the meat, making it tender and juicy. Perfect for cooking on a mangal or grill.
- Total
- 60 min
- Standard serving
- 307.6 g
Ingredients
Total 12- Fresh cilantro (coriander)
6.5 g≈ 3 sprig - Lamb (hind leg)
250 g - Garlic
0.13 g - Soy sauce
12.5 ml≈ 2.5 tsp - Narsharab sauce
6.25 ml - Mintсушеный
0.13 g - Tomatoesсушеный
1.17 g≈ 1/3 tsp - Ground cumin (zira)
to taste≈ 1/4 tsp - Chili pepper
to taste≈ 1/2 tsp - Kiwi
25 g≈ 1/4 pcs - Oreganoсушеный
0.098 g - Carawayмолотый
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Cut the lamb into portioned pieces for shish kebab, rinse and place in a marinating container.
- 2
Step 2
Blend the peeled ripe kiwi into a puree in a blender.
- 3
Step 3
Add kiwi, soy sauce, minced garlic, chopped cilantro, dried mint, oregano, dried tomatoes, cumin, caraway seeds, and chili pepper to taste to the meat. Mix thoroughly.
- 4
Step 4
Refrigerate for 4–6 hours. Kiwi softens the meat fibers, making the skewers tender. With longer marinating, the meat may become too soft.
- 5
Step 5
Thread the marinated meat onto skewers and cook on a barbecue or grill until done. Serve with narshаrab and thin lavash.
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