Lamb Shashlik
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Onion 0 oz
- Lemon 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley to taste
- Leek 0 oz
Step-by-Step Guide
Step 1
Cut the lamb loin, kidney part, or meat from the hind leg into pieces weighing 40–50 grams.
Step 2
Place the prepared meat in a bowl, sprinkle with salt, pepper, and chopped onion, mix, and refrigerate for 3–4 hours to marinate.
Step 3
Skewer the marinated pieces of meat onto metal skewers and grill over hot coals (without flames), turning the skewer occasionally (turning the skewer is necessary for the meat to cook evenly).
Step 4
Serve the shashlik on a platter, surrounding it with sliced onion rings and garnish with sprigs of parsley and leek.
Step 5
Serve the lemon separately.
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