Lamb shashlik
Description
The recipe won't take much time. A classic lamb shashlik marinated in garlic, onion, and tomatoes. Lamb shashlik is much more tender than shashlik made from other types of meat. Serve hot.
Instructions
- 1
Step 1
1. Thoroughly rinse the young lamb meat with cold water.
- 2
Step 2
2. Using a sharp knife, cut the lamb leg into cubes about 3 cm in size. Try to make the meat pieces approximately the same size.
- 3
Step 3
3. Place the pieces of meat into a deep bowl or a suitable tray/pot. Enamel or clay cookware works best.
- 4
Step 4
4. Slice all the available onion into the thinnest possible half-rings. The thinner the onion, the faster the meat marination process.
- 5
Step 5
5. Add the onion to the lamb and mix everything thoroughly.
- 6
Step 6
6. Sprinkle the meat with spices and don't forget to add salt.
- 7
Step 7
7. Peel the garlic cloves. Then chop the garlic finely with a knife or crush it using a garlic press.
- 8
Step 8
8. Add garlic to the meat with onions.
- 9
Step 9
9. Slice the tomatoes into rounds, then cut each round into 3 pieces.
- 10
Step 10
10. Place the vegetables on top of the meat.
- 11
Step 11
11. Thoroughly mix all the ingredients, cover the container with a lid, and place it in the refrigerator to marinate. The best option is to let the meat marinate for at least 4 hours.
- 12
Step 12
12. Heat the coals in the barbecue. Skewer the lamb onto the skewers and start cooking. Enjoy and relax!