Lamb Shashlik with Kiwi and Narsharab
Sauces and Marinades • Azerbaijani
Description
Lamb Shashlik with Kiwi and Narsharab
Ingredients
- Cilantro 1 bunch
- Lamb 5 lbs
- Garlic 1 clove
- Soy Sauce 5 fl oz
- Narshehab sauce 0 fl oz
- Dried Rosemary 1 teaspoon
- Dried Turkey 1 tablespoon
- Ground Cumin to taste
- Mild Chili Spice to taste
- Kiwi 2 pieces
- Dried Rosemary 1 teaspoon
- Ground Caraway to taste
Step-by-Step Guide
Step 1
Cut the lamb into portion-sized pieces for shashlik, wash, and place in a marinating container.
Step 2
In a blender, puree the peeled ripe kiwi.
Step 3
Add the kiwi, soy sauce, crushed garlic, chopped cilantro (can be substituted with parsley), and all spices to the meat. Mix well.
Step 4
Refrigerate for marinating. Four to six hours is sufficient. If marinating for longer, use one kiwi, as over-marinating will result in a paste (kiwi softens the meat fibers, making it extremely tender, but if left too long, it will turn into a paste instead of shashlik).
Step 5
Off to the grill. Serve ideally with a sauce made from tomatoes and strawberries (look for my recipes). And with thin Armenian lavash.
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