Lamb shashlik with lemon
Description
Lamb shashlik with lemon is prepared as follows. First, cut the meat into pieces, removing tendons, membranes, and fat as you go. Set aside the fat, as it will be used later. Coarsely chop the onion, slightly crush it with salt, and mix it with the meat. Add spices, a couple of tablespoons of vegetable oil, and pomegranate juice to the meat. Mix well and marinate in a cool place for 5–6 hours. Thread the meat onto skewers, alternating pieces of meat with pieces of the reserved fat. Grill over a barbecue until fully cooked and serve hot.
Instructions
- 1
Step 1
Remove the membranes and tendons from the lamb, cut off the fat and set it aside.
- 2
Step 2
Cut the meat into neat pieces and place in a bowl.
- 3
Step 3
Slice the onion into half-rings, lightly crush it by hand with salt to release its juice, and add it to the meat. Mix well.
- 4
Step 4
Now add the spices to the meat – take one teaspoon each of freshly ground black pepper, coriander, ground red pepper, dried basil, dried thyme, and half a teaspoon of cumin.
- 5
Step 5
Then add the peeled garlic and two tablespoons of butter to the meat. Mash the meat well with the onion and spices.
- 6
Step 6
Squeeze lemon juice into the meat.
- 7
Step 7
Then pour in half a glass of pomegranate juice, mix again, and let it marinate for about 6 hours, or preferably overnight.
- 8
Step 8
Thread the marinated meat onto skewers, alternating with pieces of previously cut lamb fat. Grill on a barbecue until cooked. Then serve immediately.