Lamb skewers with rosemary
Description
The dish is prepared without unnecessary complications. Rosemary provides a very intense aroma and flavor, so I do not recommend using vinegar or other additives for this marinade. To allow the meat to release its juices, place it under a press for 5–6 hours. Then the shashlik will turn out extremely delicious. Serve the finished dish at the table.
Instructions
- 1
Step 1
Prepare the ingredients. For this shish kebab, I use lean pork, but you can choose any cut you prefer.
- 2
Step 2
Wash the meat, dry it, and cut into medium pieces. Place in a suitable container for marinating the shashlik.
- 3
Step 3
Season the meat with salt and pepper to taste.
- 4
Step 4
Add the chopped onion.
- 5
Step 5
Place the rosemary sprigs. Cover with a lid of smaller diameter or a plate, and place a weight on top. Let marinate for at least 5–6 hours.
- 6
Step 6
When the grill is ready, thread the meat onto skewers.
- 7
Step 7
And place on the coals.
- 8
Step 8
Fry until cooked, evenly browning all sides.
- 9
Step 9
The shashlik is ready.