Karski style shashlik
2 servings
30 minutes
Kars shashlik is a traditional Georgian dish that embodies the art of cooking meat over an open fire. Its history dates back centuries when mountain dwellers grilled juicy lamb, complementing it with aromatic spices and fresh herbs. This shashlik has a rich flavor thanks to a marinade of vinegar, onion, and greens that makes the meat tender and juicy. Grilled lamb kidneys add an unusual texture and unique flavor to the dish. Serving with lemon and greens adds freshness, while the 'Southern' sauce complements the rich flavor ensemble. Kars shashlik is perfect for cozy evenings with friends or family celebrations, creating an atmosphere of Georgian hospitality and enjoyment of traditional cuisine.
1
Wash the kidney part of the lamb, clean it by cutting off the tendons, make incisions to prevent the meat from tightening during frying, and cut into pieces of 250 g for each portion.
- Lamb: 500 g
2
Wash the kidneys and cut them in half.
- Lamb kidneys: 2 pieces
3
Place the prepared lamb and kidneys in a dish, salt, sprinkle with pepper, finely chopped onion, and parsley, drizzle with vinegar or lemon juice, and let marinate for 2-3 hours.
- Lamb: 500 g
- Lamb kidneys: 2 pieces
- Onion: 1 head
- Spring onion: 100 g
- Vinegar: 1 tablespoon
- Lemon: 0.5 piece
4
Before roasting, place each piece of lamb on a metal skewer, adding half a kidney on each side, and roast over coals without flames. During roasting, the skewer should be turned to ensure the lamb cooks evenly.
- Lamb: 500 g
- Lamb kidneys: 2 pieces
5
Remove the finished shashlik from the skewer and serve it whole on a plate with a piece of lemon. Sprinkle the shashlik with green onions and parsley. Serve the 'Southern' sauce separately.
- Lemon: 0.5 piece
- Spring onion: 100 g
