Karski shashlik
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the tough tendons from the back and loin of the lamb and slice the meat into pieces.
- Lamb: 200 g
2
The pieces of meat should be round, flat, with cuts, weighing 180–200 grams. The tail fat should be cut into the same pieces.
- Lamb tail fat (kurdyuk): 50 g
3
Place meat and fat in a clay or porcelain dish, sprinkle with salt, fragrant and black pepper, cloves, minced onion, add vinegar or citric acid, cognac, spicy herbs, mix and refrigerate for 6-7 hours for marinating.
- Salt: to taste
- Allspice: to taste
- Ground black pepper: to taste
- Cloves: to taste
- Onion: 60 g
- Vinegar: 10 ml
- Cognac (brandy): 3 g
- Dill: to taste
- Cilantro: to taste
- Parsley: to taste
4
Skewer marinated pieces of lamb on a special skewer, alternating with pieces of fat, and trim the surface of the meat pieces with a knife.
5
Grill over hot coals (without flames), systematically turning the skewer to cook the meat evenly.
6
During grilling kebabs, it is necessary to periodically slice the outer layer of meat and fat into thin slices (1–1.5 cm) directly onto the plate.
7
Serve the shashlik in the Karshi style with onions and herbs like dill, cilantro, and parsley.
- Onion: 60 g
- Dill: to taste
- Cilantro: to taste
- Parsley: to taste
