Armenian lamb shashlik
4 servings
60 minutes
Armenian kebab made from lamb is a true delight for gourmets, rooted in the ancient traditions of Armenian cuisine. The secret to its unique flavor lies in the careful marination of the meat with onions, lemon zest, and spices, making it incredibly juicy and aromatic. Grilled over hot coals, the kebab develops an appetizing crust while the lamb fat adds extra tenderness. This kebab is not just a dish but a symbol of hospitality and warmth, traditionally served on skewers straight from the fire. It is perfectly complemented by fresh vegetables, herbs, and light wine. In every bite lies sunny Armenia with its warm evenings and heartfelt gatherings.
1
To prepare the kebab according to this recipe, take lamb loin, cut into pieces weighing 25-30 g, sprinkle with salt, pepper, finely chopped onion, and lemon zest. Drizzle with lemon juice, mix, and refrigerate.
- Lamb: 1 kg
- Onion: 2 pieces
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
After 7-8 hours, skewer the meat and grill it over hot coals, brushing with lamb fat.
- Mutton fat: 100 g
3
Serve at the table on skewers or in plates, without removing from the skewers.
