Lamb shashlik
4 servings
60 minutes
Uzbek chef Khakim Ganiev taught us how to cook this shashlik - we once photographed five different types of shashlik with him for a paper magazine in the backyards of Strelka. The pieces of meat should be small, bite-sized, but not too small, so as not to burn.
1
Cleaning the lamb of all membranes and sinews is a meticulous job, but it will be rewarded with meat that has no unpleasant odor. Cut the meat into cubes with a side of 4-5 cm.
- Mutton: 1 kg
2
Cut the dried skin from the fat tail and slice it into thin squares about five millimeters thick.
- Fat tail fat: 200 g
3
Grind salt, coriander, and cumin in a mortar. Sprinkle the meat with spices. To cover the lamb evenly and avoid clumping, do this gradually: take a bowl, sprinkle some spices, add a layer of meat, sprinkle more spices, then more meat and spices until ingredients are finished. Then mix the bowl's contents well and let marinate for at least an hour. If preparing in advance, place in the fridge (no more than a day).
- Salt: 1 teaspoon
- Ground coriander: 1 tablespoon
- Cumin (zira): 1 teaspoon
4
Skewer the lamb, alternating meat with fat. It should be tightly packed and flattened with your palm. Grill, turning the skewers, over coals until a brown crust forms.
- Mutton: 1 kg
- Fat tail fat: 200 g
5
Slice the onion into thin quarter rings, mash with sumac. Sprinkle the onion over the finished kebab and serve.
- Onion: 1 head
- Sumac: 1 tablespoon