Summer Shashlik
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Onion 0 oz
- Eggplants 5 oz
- Fat Tail Fat 0 oz
- Tomatoes 5 oz
- Orange Bell Peppers 0 oz
- Salt to taste
- Ground Black Pepper 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
Wash the eggplants, cut them lengthwise, and insert a piece of fatty tail fat into the middle.
Step 4
Wash the tomatoes and bell peppers, then dry them with a towel.
Step 5
Skewer the marinated pieces of meat onto metal skewers and grill over hot coals (without flames), turning the skewer periodically (turning the skewer is necessary for even cooking of the meat).
Step 6
Serve the shashlik on a plate, sprinkled with chopped onion.
Step 7
Arrange the vegetables nicely on a separate plate and serve garnished with herbs.
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