Lamb shashlik
Description
The recipe won't take much time. People in post-Soviet countries love lamb shashlik, and shashlik in general. With the arrival of summer, everyone "goes for a shashlik." Lamb shashlik is prepared in two stages—marinated first, then grilled. You don't need to add salt to the marinade; instead, salt the meat directly during grilling. Marinate the lamb for at least four hours. Serve hot.
Instructions
- 1
Step 1
1. Cut the lamb shoulder into pieces (for shish kebab) and place them into a sealed plastic bag or a bowl with a tight-fitting lid.
- 2
Step 2
2. Place the peeled onion, garlic, bay leaf, water, vinegar, lemon juice, salt, pepper, and oregano into a blender. Blend until smooth, then pour the mixture over the meat in a bag or bowl. Seal the bag (or cover the bowl) and shake well. Marinate the meat in the refrigerator for four hours.
- 3
Step 3
3. After four hours, prepare the barbecue. Thread the meat onto skewers and let it drain for about half an hour.
- 4
Step 4
4. Grill the meat over coals, turning every 4-5 minutes. At this stage, you can salt the meat (but then do not add salt to the marinade).
- 5
Step 5
5. Let the cooked lamb kebab rest for about 10 minutes, then serve with pickled onion and your favorite side dish.