L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

KataifiGreek cuisine

Paella dish

Chocolate Chip CookiesAmerican cuisine

Paella dish

Dutch Olibol DonutsDutch cuisine

Paella dish

Risotto alla MilaneseItalian cuisine

Paella dish

Masala teaIndian cuisine

Paella dish

Blueberry MuffinsAmerican cuisine

Paella dish

Potato SaladGerman cuisine

Paella dish

Korean salad japchaeKorean cuisine

Paella dish

Kiev cakeUkrainian cuisine

Paella dish

Real KharchoGeorgian cuisine

Abkhazian lamb shashlik

5 servings

50 minutes

The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

919.6

kcal

29.7g

grams

87.2g

grams

6.2g

grams

Ingredients

5servings

Boneless lamb (lean meat)

1

kg

Lamb tail fat (kurdyuk)

200

g

Pomegranate juice

2

tbsp

2

head

to taste

Cooking steps

1
Cut the lamb and fat into large pieces. Add salt.
Required ingredients:
1. Boneless lamb (lean meat): 1 kg
2. Lamb tail fat (kurdyuk): 200 g
3. Salt: to taste

2
Skewer the meat, alternating with pieces of fat. This will make the shashlik juicy and aromatic.
Required ingredients:
1. Boneless lamb (lean meat): 1 kg
2. 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.
Required ingredients:
1. Pomegranate juice: 2 tablespoons

5
Remove the cooked meat from the skewers, place it on a dish, and sprinkle with onion rings.
Required ingredients:
1. Onion: 2 heads

Similar recipes