Lamb shashlik

Cut the lamb rack, kidney part, or meat from the hind leg into pieces weighing 40-50 grams.

Place the prepared meat in a dish, sprinkle with salt, pepper, and chopped onion, mix well and refrigerate for 3-4 hours to marinate.

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

Serve the shashlik on a plate, arrange sliced onions around it, and garnish with sprigs of parsley and green onions.

Serve the lemon separately.