Abkhazian lamb shashlik
5 servings
50 minutes
The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
Calories919.6kcal
Proteins29.7grams
Fats87.2grams
Carbohydrates6.2grams
1
Cut the lamb and fat into large pieces. Add salt.
- Boneless lamb (lean meat): 1 kg
- Lamb tail fat (kurdyuk): 200 g
- Salt: to taste
2
Skewer the meat, alternating with pieces of fat. This will make the shashlik juicy and aromatic.
- Boneless lamb (lean meat): 1 kg
- Lamb tail fat (kurdyuk): 200 g
3
Slice the onion into rings, but do not thread it onto the skewer; leave it for decorating the finished kebab.
4
Place the skewers over the hot coals, turning them occasionally, and remember to spray the browned meat with pomegranate juice.
- Pomegranate juice: 2 tablespoons
5
Remove the cooked meat from the skewers, place it on a dish, and sprinkle with onion rings.
- Onion: 2 heads
