Summer shashlik

3 servings

45 minutes

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

Energy value per serving

• Calories: 188.9
• Proteins: 11.4g
• Fats: 13.9g
• Carbohydrates: 4.9g

Ingredients

• Mutton: 200 g
• Onion: 50 g
• Eggplants: 100 g
• Fat tail fat: 10 g
• Tomatoes: 80 g
• Sweet pepper: 25 g
• Salt: to taste
• Ground black pepper: 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. Wash the eggplants, cut them lengthwise, and insert a piece of lamb fat in the middle.

   Required ingredients:

   • Eggplants: 100 g
   • Fat tail fat: 10 g

4. Wash the tomatoes and bell peppers and dry them with a towel.

   Required ingredients:

   • Tomatoes: 80 g
   • Sweet pepper: 25 g

5. 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

6. Serve the shashlik on a plate, sprinkle with chopped onion.

   Required ingredients:

   • Leek: 5 g

7. Arrange the vegetables beautifully on a separate plate and serve garnished with greens.