Rotisserie meat
Description
The recipe won't take much time. In Russia, shashlik in its modern sense was called "verchenoye myaso," meaning meat roasted on a spit. Roasted meat was very popular in those times, and old culinary books contain many recipes for preparing hares, chickens, and ducks. Since the mid-18th century, Russians began cooking meat on a mangal (this occurred after Russian army campaigns in Crimea), and by the mid-20th century, shashlik had become a cult dish throughout the USSR. Genuine shashlik is a true masterpiece of culinary art, so it's essential to precisely follow all the nuances of preparation. Appetizers served with shashlik should complement its flavor and harmonize well. Below is an old Russian recipe for lamb shashlik. Preparation: Prepare the marinade for the shashlik. To do this, chop parsley root and celery greens into a large bowl. Slice leek into rings and add to the roots. Add minced garlic, buttermilk, wine, gooseberry juice, vegetable oil, salt, and pepper to taste. Mix all ingredients thoroughly. Pour the prepared marinade over the lamb, place in a cold spot, and marinate for 5–6 hours. Thread pieces of lamb onto a skewer, alternating with rings of onion, slices of lemon and tomatoes, and mushroom caps. Brush the shashlik with vegetable oil and grill over hot coals. You can throw onto the coals a bunch of wormwood, thyme, and 2–3 grains each of cardamom and dill seeds. Turn the shashlik every 3–4 minutes and baste with marinade. To prepare a side dish for the shashlik, thread slices of cucumber, zucchini, eggplant, pumpkin, and pork fat onto a skewer and grill until done. Serve hot.