Classic lamb shashlik

Description

The recipe won't take much time. The best shashlik is cooked in Georgia, Armenia, and other Eastern countries, as they know all the nuances and secrets. Marinate the meat for at least 1 hour before cooking, but preferably overnight or for several days. Serve shashlik hot, with tomato sauce and plenty of fresh vegetables. Serve hot.

Instructions

1. 1

   Step 1

   Place a heavy-bottomed skillet over heat and add cumin seeds, sauté for about two minutes.

2. 2

   Step 2

   Place 1.5 tablespoons of roasted seeds into a mortar and grind them, then add the remaining cumin, sunflower oil, soy sauce, sherry, minced garlic, and red pepper.

3. 3

   Step 3

   Wash the lamb and cut it into small pieces, transfer to a sealed bag or plastic container, pour in the prepared marinade, mix well and seal tightly.

4. 4

   Step 4

   Put the meat in the refrigerator for at least 2 hours, or even overnight.

5. 5

   Step 5

   Soak wooden skewers in cold water, then thread the meat onto them and grill for 3-4 minutes on each side.

6. 6

   Step 6

   Serve the shashlik hot, preferably straight from the fire.