Shashlik from lamb shoulder in a fragrant marinade
8 servings
60 minutes
Lamb shoulder shashlik in aromatic marinade is a true embodiment of Caucasian hospitality traditions and flavor harmony. The marinade, rich in lemon juice, spicy seasonings, and fresh vegetables, gives the meat amazing tenderness and a rich taste. Carbonated water adds softness to the shashlik, while tomatoes provide a slight acidity that complements the aromatic symphony of spices. Cilantro and khmeli-suneli fill the dish with Eastern motifs, while thin slices of onion absorb all the flavor nuances of the marinade, making the meat juicy and appetizing. Grilled over coals, the shashlik acquires a golden crust while retaining its juiciness inside. This dish pairs perfectly with lavash, fresh vegetables, and greens, creating an unforgettable atmosphere of warm gatherings and heartfelt conversations.
1
Prepare all the ingredients.
2
Slice the onion into strips, add salt, sugar, khmeli-suneli, black pepper, and lemon juice. Mash well with your hands to release the onion's juice.
- Onion: 600 g
- Salt: 20 g
- Sugar: 20 g
- Khmeli-suneli: 20 g
- Ground black pepper: 20 g
- Lemon juice: 20 ml
3
Chop the cilantro coarsely and add it to the onion.
- Coriander: 60 g
4
Chop the tomatoes randomly, add to the mixture, pour in the tomato paste and sparkling water, and mix.
- Tomatoes: 600 g
- Tomato paste: 50 g
- Carbonated water: 70 ml
5
Cut the lamb shoulder into 4–5 cm cubes, immerse in the marinade, and mix thoroughly.
- Shoulder of lamb: 2 kg
6
Cover the container and leave it in the refrigerator for 24 hours.
7
Skewer the marinated meat, alternating with onion from the marinade.
- Onion: 600 g
8
Light the coals in the grill and wait until they are covered with white ash, without open flames.
9
Grill the shashlik for 15-20 minutes, turning constantly, until golden brown. You can periodically spray with lemon water to keep the meat juicy.
- Lemon juice: 20 ml
10
Serve the ready shashlik with lavash, fresh vegetables, and herbs.