Pork shashlik in lavash
4 servings
40 minutes
Pork shashlik in lavash is a true symphony of flavors from Armenian cuisine. The roots of this dish trace back to ancient traditions of cooking meat over coals, where each ingredient plays its role. Juicy pork marinated in a mixture of vinegar, lemon juice, coriander, and adjika acquires a rich aroma and tenderness. Served on thin Armenian lavash with crispy cabbage, fresh cucumbers, and fragrant herbs makes it not only delicious but also incredibly appetizing. A tomato sauce complements the composition by adding sweet-sour notes. This dish is perfect for heartfelt gatherings and picnics, immersing you in the atmosphere of Eastern hospitality.
1
Cut the pork into pieces, place it in a pot, and pour in a mixture of vinegar, lemon juice, coriander, and adjika.
- Pork: 1 kg
- White wine vinegar: 0.5 glass
- Lemon: 1 piece
- Ground coriander: 1 teaspoon
- Adjika: 1 tablespoon
2
Season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
3
Place in the refrigerator for 4 hours.
4
Skewer the meat. Cook on coals or in the oven.
- Pork: 1 kg
5
Cut the lavash into 4 pieces.
- Armenian lavash: 2 pieces
6
Chop the cabbage, grate the cucumbers, and chop the greens.
- White cabbage: 200 g
- Cucumbers: 2 pieces
- Parsley: 1 bunch
- Dill: 1 bunch
7
Serve the shashlik on lavash with vegetables and herbs, drizzled with tomato sauce.
- Armenian lavash: 2 pieces
- Pork: 1 kg
- White cabbage: 200 g
- Cucumbers: 2 pieces
- Parsley: 1 bunch
- Dill: 1 bunch
- Tomato sauce: to taste
