Azerbaijani shashlik
Description
The dish is prepared without unnecessary complications. Cuisines of many countries boast their own recipes for this dish. Traditionally, it is believed that shashlik is best prepared in Georgia, Armenia, and Azerbaijan. Different meat varieties and cuts can be used for this dish. Shashlik is served with plenty of grilled and raw vegetables, fresh herbs, and various sauces. 1. Wash the lamb and cut it into small pieces. Season with salt and pepper. Peel and finely chop the onion, add it to the meat, pour in wine vinegar, mix well, cover the meat, and refrigerate for 5 hours, or preferably overnight. 2. Thread the meat onto skewers, brush with a piece of butter, and grill over a barbecue. Soak the barberries in warm water. 3. Wash the tomato, lemon, and herbs (parsley, cilantro, dill, and basil). Transfer the cooked shashlik onto a serving plate, sprinkle with finely chopped herbs and barberries. Serve the shashlik with tomatoes, sliced onion, and lemon wedges. The dish is now ready to be served.