Usuba
Lamb Shashlik with Kidneys
The meat is marinated in onions and lemon juice, then threaded onto a skewer with kidneys and grilled over coals. The dish is served as a whole piece with lemon and fresh herbs. If you don't have a grill, you can cook it in a pan.
- Prep
- 180 min
- Cooking
- 30 min
- Total
- 210 min
- Standard serving
- 495 g
Ingredients
Total 6
Instructions
- 1
Step 1
Rinse the lamb, trim it by cutting off the tendons. Make incisions so the pieces don't shrink during frying. Cut the meat into portions of 250 g each.
- 2
Step 2
Rinse the kidneys and cut them in half.
- 3
Step 3
Place lamb and kidneys in a dish. Season with salt and pepper, add finely chopped onion and parsley. Sprinkle with vinegar or lemon juice. Leave to marinate for 2–3 hours.
- 4
Step 4
Thread each piece of lamb onto a metal skewer, adding half a kidney on both sides. Grill over coals without flame, constantly turning the skewer for even cooking.
- 5
Step 5
Remove the cooked shashlik from the skewer and serve as a whole piece along with the kidneys. Place a piece of lemon on the plate. Sprinkle with green onions and parsley. Serve the sauce separately.
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