Abkhaz Lamb Shashlik
Main Dishes • Abkhazian
Description
Recipe taken from the book 'Abkhaz Cuisine' published by 'Exmo'.
Ingredients
- Rack of Lamb 0 lbs
- Fat Tail Fat 5 oz
- Black Pomegranate Molasses 2 tablespoons
- Onion 2 heads
- Salt to taste
Step-by-Step Guide
Step 1
Cut the lamb and fat into large pieces. Season with salt.
Step 2
Thread the meat onto skewers, alternating with pieces of fat. This will make the shashlik juicy and aromatic.
Step 3
Slice the onion into rings, but do not thread it onto the skewer; set it aside for garnishing the finished shashlik.
Step 4
Place the skewers over hot coals, turning them occasionally, and remember to drizzle the browned meat with pomegranate juice.
Step 5
Remove the cooked meat from the skewers, place it on a plate, and sprinkle with onion rings.
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