Lamb shashlik in baked pepper marinade

Prepare the marinade. Place the whole peppers in a single layer on a baking sheet and roast in a preheated oven at 200 degrees for 20-25 minutes until blackened.

Prepare a large bowl for the marinade. First, open the roasted peppers and pour the juice into the bowl, then peel the peppers from their skin and seeds (it's easiest to remove seed remnants with a paper towel). Finely chop the flesh and add it to the bowl with the juice.

Remove the leaves from 2 sprigs of rosemary, chop them finely, and add to the pepper.

Add 1 teaspoon each of sweet and hot paprika, sumac, and thyme, and 2 teaspoons of salt to the marinade.

Clean 2 onions, chop them into small cubes, and add to the marinade.

Mix the marinade well with an immersion blender, or if you don't have one in the field, use a whisk.

Cut the meat into pieces the size of half a matchbox (40–45 grams — one piece).

Cut the remaining onion into rings 1 cm thick and mash well with your hands, not afraid to break.

Place the meat and onion in the marinade, mix with your hands, cover, and leave at room temperature for 1–1.5 hours or in the refrigerator for 6–7 hours.

Take the meat, clean it from the marinade, take and clean the onion rings from the marinade. Alternate threading meat and onion onto skewers. Secure the onion by tightly wrapping it around the skewer and pressing with your fingers.

Cook shashlik on well-burned 'gray' wood coals. Before placing the shashlik on the grill, break up large coals for even heat. Grill the shashlik for 8-10 minutes, turning it halfway through cooking. You can check readiness by cutting one piece: the meat inside should be pink but bloodless. After grilling, let the shashlik rest for 5 minutes before serving with pickles and greens.