Assorted kebabs with satsebeli sauce
6 servings
40 minutes
Recipe by Eka Dzhikia, chef of the Riviera restaurant.
Calories851.6kcal
Proteins61.2grams
Fats64.6grams
Carbohydrates5.8grams
Veal
1
kg
Lamb
1
kg
Onion
1
head
Tomatoes
3
pc
Georgian cress (tsitsmati)
1
bunch
Coarse salt
2
tsp
Chili pepper
1
tsp
Ground black pepper
1
tsp
Vegetable oil
200
ml
Satsebeli sauce
60
g
1
Cut the meat into large pieces.
- Veal: 1 kg
- Lamb: 1 kg
2
Marinate the meat for several hours with sliced onions, vegetable oil, pepper, and salt.
- Onion: 1 head
- Vegetable oil: 200 ml
- Coarse salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Chili pepper: 1 teaspoon
3
Cook the meat on the grill for 20 minutes, remembering to turn the skewer often for even cooking.
4
5–7 minutes before the kebab is ready, put fresh tomatoes on the skewer and cook them on the grill.
- Tomatoes: 3 pieces
5
Place the shashlik on a plate. Serve with onion rings, baked tomatoes, a bouquet of tsitsmat salad, and satsabeli sauce.
- Onion: 1 head
- Tomatoes: 3 pieces
- Georgian cress (tsitsmati): 1 bunch
- Satsebeli sauce: 60 g
