Usuba
Caucasian Shashlik
Lamb meat with fat tail lard, marinated in spices and vinegar. Cooked over coals with periodic scraping of the crispy crust. Served hot with onions and fresh herbs.
- Prep
- 360 min
- Cooking
- 45 min
- Total
- 405 min
- Standard serving
- 114.7 g
Ingredients
Total 12
Instructions
- 1
Step 1
Trim the coarse tendons from the back and loin parts of the lamb. Cut the meat into pieces.
- 2
Step 2
Meat pieces should be round in shape, flat, with cuts, weighing 180–200 grams. Cut the fat tail (kurdiuk) into similar pieces.
- 3
Step 3
Place the meat and lard in a clay or porcelain dish. Sprinkle with salt, allspice, and black pepper, and cloves.
Add ground onion, vinegar, cognac and fresh herbs (dill, cilantro, parsley). Mix well.
Place in a cold place for 6-7 hours to marinate.
- 4
Step 4
Thread the marinated lamb pieces onto skewers, alternating with pieces of fat. Trim the surface of the meat pieces with a knife.
- 5
Step 5
Grill over hot coals without flames. Systematically turn the skewer so the meat cooks evenly.
- 6
Step 6
While frying, periodically cut thin slices (1–1.5 cm) of the outer layer of meat and lard directly onto a plate.
- 7
Step 7
Serve the skewers with onions and fresh dill, cilantro and parsley.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
