Lamb shashlik with cilantro and onion
5 servings
25 minutes
Lamb shashlik with cilantro and onion is a masterful blend of tradition and flavor. Lamb, known for its rich and juicy taste, absorbs the aromas of fresh cilantro and sweet onion. This dish dates back to ancient times when meat was cooked over an open fire, filling it with smoky notes and tender texture. Marinating before grilling makes the meat tender, while cooking over fruit tree coals gives it a subtle aroma. Each piece is evenly roasted on skewers, revealing its true gastronomic charm. Such shashlik pairs perfectly with light vegetable side dishes, greens, and aromatic sauces. It will adorn any feast, delighting with its spicy, juicy, and slightly smoky flavor.
1
A few hours before cooking, we marinate the meat. For this, cut the meat into small pieces from the leg. Slice the onion into rings and chop the cilantro coarsely. Layer in a pot: meat, cilantro, and onion. Add salt.
- Lamb legs: 1 piece
- Onion: 5 head
- Coriander: 2 bunchs
- Salt: to taste
2
For coal, it's best to use firewood from fruit trees: cherry, plum, or apricot.
3
While the coals are burning, we are skewering the meat. We clean the cilantro from the meat; otherwise, it will turn to ashes. We skewer the pieces loosely, leaving gaps.
- Lamb legs: 1 piece
4
Onion can be fried on a separate skewer.
- Onion: 5 head
5
We often turn it to ensure the meat cooks evenly. We check readiness with a knife. If blood stops oozing from the cut, the meat is ready.