Recipe Name: Lamb Shashlik It is also called Shishkabob in some countries. Country:Tajikistan When do you make this? Any time Who taught you how to make this?My father
Ingredients
1 kg lamb, 200 g fat, 2-3 onions, 1 teaspoon salt, 1 teaspoon zira, 2 teaspoon coriander seeds, 1 teaspoon ground pepper or cayenne
Instructions
Chop the lamb and fatty tail into chunks of 15 - 16 g, dredge with salt, pepper and coriander, add finely chopped onion and vinegar. Blend all together thoroughly. To ensure that the lamb marinades well, put it in enameled porcelain or glazed earthenware saucepan, press down with a weight, cover with a gauze and set aside in a cool place for a period of from 4 to 24 hours.
Then skewer 5 pieces of meat and 1 piece of fat per skewer. Grill the shashlik over a charcoal fire first on one side and then on the other till juice oozes and the meat browns to crustiness. From time to time fan the fire to raise the heat and ensure that it roasts steadily. If the fat trickles down and a flame appears, sprinkle the charcoal with water diluted with white vinegar. Serve the shashlik (2-4 pieces) together with the skewers on a flat cake for one serving. Place a portion or several portions on a platter, garnish with rings of white onion, slices of cucumbers or tomatoes. Fresh vegetables or a salad made of them may be served separately
The Basics
Recipe Name: Lamb Shashlik It is also called Shishkabob in some countries.
Country:Tajikistan
When do you make this? Any time
Who taught you how to make this?My father
Ingredients
1 kg lamb, 200 g fat, 2-3 onions, 1 teaspoon salt, 1 teaspoon zira, 2 teaspoon coriander seeds, 1 teaspoon ground pepper or cayenneInstructions
Chop the lamb and fatty tail into chunks of 15 - 16 g, dredge with salt, pepper and coriander, add finely chopped onion and vinegar. Blend all together thoroughly. To ensure that the lamb marinades well, put it in enameled porcelain or glazed earthenware saucepan, press down with a weight, cover with a gauze and set aside in a cool place for a period of from 4 to 24 hours.Then skewer 5 pieces of meat and 1 piece of fat per skewer. Grill the shashlik over a charcoal fire first on one side and then on the other till juice oozes and the meat browns to crustiness. From time to time fan the fire to raise the heat and ensure that it roasts steadily. If the fat trickles down and a flame appears, sprinkle the charcoal with water diluted with white vinegar. Serve the shashlik (2-4 pieces) together with the skewers on a flat cake for one serving. Place a portion or several portions on a platter, garnish with rings of white onion, slices of cucumbers or tomatoes. Fresh vegetables or a salad made of them may be served separately