Caucasian-style shashlik
Description
The recipe won't take much time. To prepare delicious Caucasian-style shashlik, you only need to follow a few simple steps. However, before we begin, it's important to note there's a significant difference between meat from a young lamb and that from an older sheep. They are prepared slightly differently, so I'll present two recipes in one. If you have meat from a young lamb, the process is much simpler: 1) Thoroughly rinse the meat (pure lean meat only) under running water, dry it, and remove tendons and membranes. 2) Cut into medium-sized square pieces (about 35–40 grams each). 3) Place the lamb pieces into a deep bowl. Season with salt and pepper, add finely chopped onion, sprinkle with dry red wine, and mix thoroughly by hand. 4) Thread the pieces onto skewers and grill over hot coals until fully cooked. Option two: If you have older mutton with tougher meat. 1) Cut the meat into pieces the same way and place them in a deep bowl. Season with salt and pepper, add finely chopped onion, then sprinkle with wine vinegar and vegetable oil. 2) Mix everything well by hand, cover, and marinate overnight or for about 5–6 hours in a cool place. 3) Then thread onto skewers and grill over hot coals, periodically basting with the marinade. Serve the ready Caucasian shashlik hot, accompanied by fresh juicy tomatoes, green onions, herbs, lemon, and a spicy sauce.