Karsk Shashlik
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Fat Tail Fat 0 oz
- Vinegar essence 0 fl oz
- Cognac 0 oz
- Onion 0 oz
- Dill to taste
- Cilantro to taste
- Parsley to taste
- Salt to taste
- Green peppercorns to taste
- Ground Black Pepper to taste
- Ground clove to taste
Step-by-Step Guide
Step 1
Remove the tough tendons from the meat of the lamb's back and loin and cut the meat into pieces.
Step 2
The pieces of meat should be round, flat, with cuts, weighing about 180–200 grams. Cut the fat tail into similar pieces.
Step 3
Place the meat and fat in a clay or porcelain dish, sprinkle with salt, aromatic and black pepper, cloves, onion passed through a meat grinder, add vinegar or citric acid, cognac, and spicy herbs, mix and place in a cool place for marinating for 6–7 hours.
Step 4
Skewer the marinated pieces of lamb onto a special skewer, alternating with pieces of fat, and trim the surface of the meat pieces with a knife.
Step 5
Grill over hot coals (without flames), systematically turning the skewer to ensure the meat cooks evenly.
Step 6
During the grilling of the shashlik, periodically slice the outer layer of meat and fat into thin slices (1–1.5 cm) directly onto a plate.
Step 7
Serve Karsk shashlik with onion and herbs of dill, cilantro, and parsley.
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