Shashlik in a saucepan
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories168.8kcal
Proteins11grams
Fats10.9grams
Carbohydrates7.5grams
1
Cut the pork or fatty lamb brisket into small pieces, place in a pot with oil, sprinkle with salt and pepper, and fry.
- Lamb: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Add sliced onion rings to the cooked meat and continue frying for another 5 minutes.
- Onion: 75 g
3
After that, pour in fresh pomegranate juice, mix it, and remove the kebab from the heat.
- Pomegranate juice: 25 ml
4
Serve the kebab sprinkled with pomegranate seeds and parsley.
- Pomegranate seeds (arils): 80 g
- Parsley: to taste
