Lamb Shashlik with Cilantro and Onion
Main Dishes • European
Description
Lamb Shashlik with Cilantro and Onion
Ingredients
- Cilantro 2 bunches
- Lamb Neck Fillet 1 piece
- Onion 5 heads
- Salt to taste
Step-by-Step Guide
Step 1
A few hours before cooking, marinate the meat. Cut the meat from the leg into small pieces. Slice the onion into rings and chop the cilantro coarsely. Layer in a pot: meat, cilantro, and onion. Add salt.
Step 2
For the coals, it is best to use wood from fruit trees: cherry, plum, or apricot.
Step 3
While the coals are burning down, skewer the meat onto skewers. Remove the cilantro from the meat; otherwise, it will turn to ash. Place the pieces loosely on the skewer, leaving gaps.
Step 4
You can grill the onion on a separate skewer.
Step 5
Turn frequently to ensure the meat cooks evenly. Check for doneness with a knife. If blood stops oozing from the cut, the meat is ready.
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