Abkhazian lamb shashlik

5 servings

50 minutes

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Energy value per serving

• Calories: 919.6
• Proteins: 29.7g
• Fats: 87.2g
• Carbohydrates: 6.2g

Ingredients

• Lamb pulp: 1 kg
• Fat tail fat: 200 g
• Pomegranate juice: 2 tbsp
• Onion: 2 head
• Salt: to taste

Cooking steps

1. Cut the lamb and fat into large pieces. Add salt.

   Required ingredients:

   • Lamb pulp: 1 kg
   • Fat tail fat: 200 g
   • Salt:  to taste

2. Skewer the meat, alternating with pieces of fat. This will make the shashlik juicy and aromatic.

   Required ingredients:

   • Lamb pulp: 1 kg
   • Fat tail fat: 200 g

3. Slice the onion into rings, but do not thread it onto the skewer; leave it for decorating the finished kebab.

4. Place the skewers over the hot coals, turning them occasionally, and remember to spray the browned meat with pomegranate juice.

   Required ingredients:

   • Pomegranate juice: 2 tablespoons

5. Remove the cooked meat from the skewers, place it on a dish, and sprinkle with onion rings.

   Required ingredients:

   • Onion: 2 heads