Summer shashlik
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the lamb rack, kidney part, or meat from the hind leg into pieces weighing 40-50 grams.
- Lamb: 200 g
2
Place the prepared meat in a dish, sprinkle with salt, pepper, and chopped onion, mix well and refrigerate for 3-4 hours to marinate.
- Salt: to taste
- Ground black pepper: to taste
- Onion: 50 g
3
Wash the eggplants, cut them lengthwise, and insert a piece of lamb fat in the middle.
- Eggplant: 100 g
- Lamb tail fat (kurdyuk): 10 g
4
Wash the tomatoes and bell peppers and dry them with a towel.
- Tomatoes: 80 g
- Bell pepper: 25 g
5
Skewer marinated pieces of meat on metal skewers and grill over hot coals (without flames), turning the skewer occasionally to ensure even cooking.
- Lamb: 200 g
6
Serve the shashlik on a plate, sprinkle with chopped onion.
- Leek: 5 g
7
Arrange the vegetables beautifully on a separate plate and serve garnished with greens.
