L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Cuban-style bolicheCuban cuisine

Paella dish

Italian dessert sabayonItalian cuisine

Paella dish

Irish Roast CoddleIrish cuisine

Paella dish

Chocolate Chip CookiesAmerican cuisine

Paella dish

Angel sponge cakeAmerican cuisine

Paella dish

KisselRussian cuisine

Paella dish

Gata CookiesArmenian cuisine

Paella dish

ChowderAmerican cuisine

Paella dish

CharlotteRussian cuisine

Paella dish

ChkmeruliGeorgian cuisine

Lamb shashlik with vegetables

4 servings

60 minutes

The recipe was shared with us by brand chef Gayane Breiova, Gayane's restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

786.7

kcal

39.2g

grams

65g

grams

12g

grams

Ingredients

4servings

Lamb pulp

1

kg

Onion

1

head

Sweet pepper

2

pc

Champignons

6

pc

Eggplants

2

pc

Salt

to taste

Ground black pepper

to taste

Green

to taste

Cooking steps

1
Cut the lamb meat into pieces of 50-60 grams.
Required ingredients:
1. Lamb pulp: 1 kg

2
Peel the onion and slice it into rings.
Required ingredients:
1. Onion: 1 head

3
Place the prepared meat in an enamel dish.

4
Sprinkle with salt, pepper, and sliced onion rings.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Onion: 1 head

5
Mix and leave in a cold place for 3-4 hours.

6
Wash the vegetables and mushrooms.
Required ingredients:
1. Sweet pepper: 2 pieces
2. Champignons: 6 pieces
3. Eggplants: 2 pieces

7
Cut into large pieces.

8
Skewer pieces of marinated meat, alternating with vegetables.
Required ingredients:
1. Lamb pulp: 1 kg
2. Sweet pepper: 2 pieces
3. Champignons: 6 pieces
4. Eggplants: 2 pieces

9
Grill over hot coals without flames, turning occasionally to ensure even cooking of the meat.

10
Serve with your favorite greens.
Required ingredients:
1. Green: to taste

Similar recipes