Lamb kebabs
Description
For lamb shashlik, I choose the shoulder. In a young lamb, this cut is neither dry nor fatty, making it perfect for grilling over fire. Soak the skewers in water overnight, so you won't have to worry about them catching fire. I prefer using wooden skewers for shashlik. First, unlike metal skewers, they don't dry out the meat from the inside. This smaller size of shashlik is convenient to eat, marinates faster, and therefore cooks quicker.
Instructions
- 1
Step 1
Rinse the meat under running water and cut into small pieces.
- 2
Step 2
I prefer grinding spices in a mortar, as it ensures they won't turn into a mushy, wet mess.
- 3
Step 3
In a separate container, mix the meat with the spices, add vegetable oil and wine. At this step, I recommend not using the entire marinade—set aside 1 tablespoon in a separate container to brush the meat with again at the end of cooking. Mix the meat well to ensure it is completely coated with the marinade.
- 4
Step 4
Thread the meat onto skewers and place over low heat to grill.