Caucasian shashlik
Description
Never marinate kebabs in metal containers, otherwise the acid from vinegar and lemon juice may react with the metal. It's better to use an enameled or glass bowl (or even a plastic bucket). If you're grilling kebabs in the Caucasian style on a barbecue, it's best to use charcoal made from fruit tree wood. This will make the meat more aromatic.
Instructions
- 1
Step 1
For shashlik, it's best to choose meat from a young lamb. The fillet should be thoroughly washed and cut into portion-sized pieces. The optimal size for shashlik pieces is 50-80 grams.
- 2
Step 2
Now prepare the marinade. Mix vinegar and lemon juice. You can use only vinegar or only juice. Add a little salt and pepper to them. Cut the onion into half-rings or smaller pieces, place in the vinegar, and pour 0.5 cup of clean water.
- 3
Step 3
It's time to place the meat into the marinade and thoroughly mix everything by hand. You can add allspice berries or bay leaves to taste. Marinate the meat for at least 6 hours in a cold place, covered with a lid.
- 4
Step 4
It remains to grill the lamb. This shish kebab can be cooked over a fire in nature, on a grill, or in a home shish kebab maker. It always turns out tender and juicy. Serve the cooked meat with coriander or other fresh herbs.