Kiyama shashlik
Description
The recipe won't take much time. Before cooking, let the skewered portions with chilled stuffing sit at room temperature for about 15 minutes, otherwise they won't cook through. Watch the doneness of the shashlik, turning the skewers as they brown. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Grate peeled and rinsed onion on a fine grater into fatty lamb mince. If desired, you can grind the onion together with the meat in a meat grinder. Immediately add salt, ground black pepper, ground red pepper, sweet paprika, and dried thyme. The latter spice is optional, but it will make the shashlik's flavor much more vibrant!
- 3
Step 3
Thoroughly knead the meat mixture and place it in the refrigerator for 30–40 minutes to chill. Then knead again until white, stringy fat threads appear, forcefully beating the mixture against the bowl to release air and bind it together. If you don't knead the chilled meat mixture, your shashlik will fall apart from the skewer.
- 4
Step 4
Heat up the barbecue or grill. Wipe the skewers—they should be dry. Take a portion of the chilled ground meat in your hand. While squeezing the meat in your palm, evenly slide it onto the skewer, leaving visible finger marks on the patty. If you want a more textured kebab, let a man do it, since the marks from a woman's slender fingers are barely noticeable.
- 5
Step 5
Grill the minced meat skewers on the barbecue until golden brown. Remember, they must be cooked through inside, so cook over medium heat.
- 6
Step 6
Serve the dish hot directly to the table, accompanied by a fresh vegetable salad, pickles, or roasted vegetables.