Lamb rib shashlik
Description
Since my friends and I often gather outdoors, both in summer and in winter, I've tried numerous shashlik variations in my life, from the simplest to quite unusual and exotic ones. However, this recipe for shashlik made from lamb rib rack has always been and will always remain the most delicious for me, no matter what. In my opinion, lamb is the best choice of meat for shashlik compared to all other options. When combined with fragrant cilantro, onions, and spices, the meat turns out so tasty and juicy that it's impossible to resist. So now I'll tell you how to make shashlik from lamb rib rack, and I strongly encourage you to try preparing it soon.
Instructions
- 1
Step 1
So first of all, we rinse the cilantro, chop it finely, and place it into a deep bowl or pot.
- 2
Step 2
Then peel the onion, slice it into half-rings, and add it to the pot with the cilantro.
- 3
Step 3
Add spices and salt to taste, mix everything and press slightly with your hands so that the onion releases its juice.
- 4
Step 4
Next, thoroughly rinse the rack under running water and pat it dry. Cut the lamb into portioned pieces (along the ribs). Place the rack into a bowl with the onion and cilantro, mix everything well, and refrigerate the shish kebab overnight to marinate.
- 5
Step 5
The next day, you can confidently thread the meat onto skewers and place it on the grill. Grill the shashlik as usual until a golden brown crust forms—just be careful not to overcook it, otherwise it will become too dry.
- 6
Step 6
Place the ready-made shashlik on a plate, then top it with red onion sliced into half-rings and mixed with sumac.