Lamb shashlik

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 147.8
• Proteins: 10.7g
• Fats: 10.9g
• Carbohydrates: 2.1g

Ingredients

• Mutton: 200 g
• Onion: 50 g
• Lemon: 20 g
• Salt: to taste
• Ground black pepper: to taste
• Parsley: to taste
• Leek: 5 g

Cooking steps

1. Cut the lamb rack, kidney part, or meat from the hind leg into pieces weighing 40-50 grams.

   Required ingredients:

   • Mutton: 200 g

2. Place the prepared meat in a dish, sprinkle with salt, pepper, and chopped onion, mix well and refrigerate for 3-4 hours to marinate.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Onion: 50 g

3. Skewer marinated pieces of meat on metal skewers and grill over hot coals (without flames), turning the skewer occasionally to ensure even cooking.

   Required ingredients:

   • Mutton: 200 g

4. Serve the shashlik on a plate, arrange sliced onions around it, and garnish with sprigs of parsley and green onions.

   Required ingredients:

   • Onion: 50 g
   • Parsley:  to taste
   • Leek: 5 g

5. Serve the lemon separately.

   Required ingredients:

   • Lemon: 20 g