Shashlik "Three fingers" ("Uch-panzha")
6 servings
90 minutes
"Three fingers" - three skewers, this is how this shashlik is cleverly made, winding strips of lamb and fat tail fat on steel. This is how shashlik is prepared in Kyrgyzstan and Uzbekistan.
1
The meat needs to be processed - cleaned of membranes, tendons, and excess. Then cut it across the fibers into strips about one to one and a half centimeters thick: first long ones, 12-15 cm, then shorter and shorter; the last ones should be about 5-6 cm long.
- Leg of lamb: 1 kg
2
The fat should also be cut into strips. Then, it should be placed with the meat in a container, adding ground coriander, ground cumin, salt, black pepper, and paprika. Then, carbonated mineral water is needed. It should be added like this: pour a little and mix. Not too much, because the meat will tear, it's thin, and it will be difficult to skewer. When the meat absorbs the water, pour a little more water and mix. Repeat the process until the meat stops absorbing water.
- Fat tail fat: 400 g
- Ground coriander: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Paprika: to taste
- Carbonated water: 100 ml
- Salt: 18 g
3
Cover the container with a lid and place it in the refrigerator for about ten hours. The longer you marinate, the better it will turn out.
4
Lay the strips of meat and fat on the table, starting from the shortest to the longest: two or three strips of meat, then tail fat, and continue until the end, pressing them together. Then, holding with your palm, pierce everything in the middle with a skewer, and then insert the remaining skewers on the right and left at an angle to the first. If the edges are uneven, they can be trimmed for beauty.
5
Grill like regular shashlik, turning occasionally and ensuring the coals smolder rather than burn.