Usuba
Lamb Skewers in Tomato Marinade
Juicy lamb shoulder shashlik with aromatic marinade based on onions, tomatoes, and Eastern spices. The meat marinates for a day, then is cooked on coals until crispy.
- Prep
- 1440 min
- Cooking
- 60 min
- Total
- 1500 min
- Standard serving
- 435.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare all ingredients for the marinade and meat.
- 2
Step 2
Cut the onion into thin strips. Add salt, sugar, khmeli-suneli, black pepper and lemon juice. Massage the onion with your hands so it releases its juice.
- 3
Step 3
Chop the cilantro coarsely and add to the onion.
- 4
Step 4
Chop the tomatoes arbitrarily. Add them to the onion with cilantro, pour in tomato paste and sparkling water. Stir.
- 5
Step 5
Cut the lamb shoulder into cubes of 4–5 cm. Dip the meat into the marinade and mix thoroughly.
- 6
Step 6
Cover the container and refrigerate for 24 hours.
- 7
Step 7
Thread the marinated meat onto skewers, alternating with onions from the marinade.
- 8
Step 8
Light the charcoal in the grill. Wait until it is covered with white ash and there is no open flame.
- 9
Step 9
Grill the skewers for 15–20 minutes, constantly turning them, until golden brown. Periodically spray with lemon water to keep the meat juicy.
- 10
Step 10
Serve the finished kebab with lavash, fresh vegetables and herbs.
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