Dagestani shashlik
Description
The recipe won't take much time. Nature, warmth, and shashlik... what could be more pleasant and wonderful? Perhaps only an incredibly delicious shashlik prepared with a new recipe. Dagestani shashlik features delicious lamb meat and juicy kidneys. The preparation of Dagestani shashlik is simple, but marinating requires time. However, believe me, the time spent on cooking is more than worth it for the taste. Serve hot.
Instructions
- 1
Step 1
Remove the membranes from the lamb and cut into medium-sized pieces.
- 2
Step 2
The kidneys also need to be cleaned: remove the membranes, all unnecessary tissues and ducts, and make a cross-shaped incision on them.
- 3
Step 3
Slice the peeled onion into half-rings and place them on the bottom of a plate. Season the lamb with salt and pepper, then place it on top of the onions. Add nutmeg.
- 4
Step 4
Mix the cognac and kefir, pour this mixture over the lamb. Cover with a plate or lid and place under a weight. Let it marinate for about 3 hours.
- 5
Step 5
The kidneys need to be rinsed several times under running water, then soaked in cold water for 1.5 hours. Change the water every 30 minutes. Then leave them in water with lemon juice and salt for another hour.
- 6
Step 6
Add the kidneys to the marinade with the lamb, sprinkle with finely chopped herbs, mix well, and refrigerate for 6-7 hours.
- 7
Step 7
Skewer the meat pieces onto two skewers, and the kidneys separately onto one skewer. While grilling, be sure to sprinkle the kebabs with water. Serve the cooked kebabs with fresh vegetables.