Shashlik in a saucepan

Name: Shashlik in a saucepan
Total time: 45 min
Yield: 3
Ingredients: Lamb 200 g; Onion 75 g; Pomegranate juice 25 ml; Pomegranate seeds (arils) 80 g; Salt 0 to taste; Ground black pepper 0 to taste; Parsley 0 to taste

3 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

CaloriesProteinsFatsCarbohydrates

168.8

kcal

11g

grams

10.9g

grams

7.5g

grams

Ingredients

3servings

Lamb

200

g

Onion

75

g

Pomegranate juice

25

ml

Pomegranate seeds (arils)

80

g

Salt

to taste

Ground black pepper

to taste

Parsley

to taste

Cooking steps

1
Cut the pork or fatty lamb brisket into small pieces, place in a pot with oil, sprinkle with salt and pepper, and fry.
Required ingredients:
1. Lamb: 200 g
2. Salt: to taste
3. Ground black pepper: to taste

2
Add sliced onion rings to the cooked meat and continue frying for another 5 minutes.
Required ingredients:
1. Onion: 75 g

3
After that, pour in fresh pomegranate juice, mix it, and remove the kebab from the heat.
Required ingredients:
1. Pomegranate juice: 25 ml

4
Serve the kebab sprinkled with pomegranate seeds and parsley.
Required ingredients:
1. Pomegranate seeds (arils): 80 g
2. Parsley: to taste

Shashlik in a saucepan

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