Uzbek shashlik
Description
The recipe won't take much time. Uzbeks are predominantly Sunni Muslims by faith, so authentic Uzbek shashlik is made primarily from lamb. Not everyone likes lamb, but the best way to appreciate this meat is to try Uzbek shashlik prepared properly—with tail fat (kurdyuk), which makes the meat juicy, and anise, which gives it a wonderful aroma! Before grilling over charcoal, Uzbek shashlik is dusted with flour—it forms a seal over the meat, preventing it from losing precious juices. For the same reason, salt is not added to the marinade, as it could make the meat tough. Therefore, the dish should be salted only immediately before serving. That's essentially all the formal secrets of preparing delicious Uzbek-style shashlik. Among the informal ones is, first and foremost, the joyful mood and high spirits with which shashlik is cooked in Uzbekistan! And how could one not be happy, knowing that your culinary efforts will be rewarded with SUCH shashlik? Serve hot.
Instructions
- 1
Step 1
Cut the meat into small pieces. It's best to use the tender and juicy fillet part.
- 2
Step 2
Peel the onion and chop it finely with a knife.
- 3
Step 3
Mix the onion with spices and vinegar, marinate the meat. Place the container with the shashlik in a cool place for 3 hours.
- 4
Step 4
Cut the tail fat into small pieces.
- 5
Step 5
Prepare the flour.
- 6
Step 6
Wash the coriander leaves, dry them, and finely chop.
- 7
Step 7
Thread the meat onto skewers, alternating with pieces of fatback. Sprinkle with flour and roast over hot coals.
- 8
Step 8
Before serving, season with salt and sprinkle with coriander leaves (or serve them separately).