Basturma shashlik

Clean the fillet from tendons, cut into pieces weighing 50-60 grams, place in porcelain or clay dish, sprinkle with salt and pepper, add vinegar and finely chopped onion and mix.

Cover the meat dish with a lid and place it in a cool place for 14-16 hours for marinating, that is, to obtain basturma.

Skewer the marinated meat on a metal skewer and grill over hot coals (without flames), turning the skewers occasionally to ensure even cooking of the marinated meat pieces.

Serve the shashlik on a plate, surrounding it with marinated onions or chopped green onions, halved tomatoes grilled over coals, bell pepper pods, and herbs.