Lamb shashlik with vegetables

Cut the lamb meat into pieces of 50-60 grams.

Peel the onion and slice it into rings.

Place the prepared meat in an enamel dish.

Sprinkle with salt, pepper, and sliced onion rings.

Mix and leave in a cold place for 3-4 hours.

Wash the vegetables and mushrooms.

Cut into large pieces.

Skewer pieces of marinated meat, alternating with vegetables.

Grill over hot coals without flames, turning occasionally to ensure even cooking of the meat.

Serve with your favorite greens.