Classic lamb shashlik
Description
The dish is prepared without unnecessary complications. Still, in this simple recipe for classic lamb shashlik, there are a few nuances I'd like to mention. First, use meat from a young lamb, preferably not from a supermarket but from a market. I also recommend buying your spices for shashlik at the market. Second, it's essential to let the meat dry in the wind before grilling. This helps it retain its aroma better. Third, the meat should be grilled first and only then seasoned—remember this. Now you know. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Cut the meat into small pieces, and do the same with the fat. Thread the meat and fat alternately onto skewers. Let them sit in the air for 5–10 minutes.
- 2
Step 2
2. Heat the grill well and place the kebab on it. When one side is browned, flip it over and sprinkle the fried side with salt and seasoning.
- 3
Step 3
3. Grill the shish kebab, constantly turning the skewer. It will take no more than 20 minutes.
- 4
Step 4
4. Done!