Armenian-style vegetable shashlik
4 servings
30 minutes
In Armenian cuisine, shashlik is prepared not only from lamb, pork, goat meat, but also from vegetables. No feast in Armenia is complete without this dish. This Armenian shashlik, or rather, a salad of vegetables baked on a mangal , is served with meat cooked on coals
1
We are lighting a fire in the grill. We are skewering vegetables. And hot peppers too.
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
- Eggplant: 4 pieces
- Chili pepper: 1 piece
2
Roast them over an open flame until crispy. If there's space, do them all at once; if not, start with the eggplants. When the skin of the vegetables is slightly charred, remove the skewers from the fire.
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
- Eggplant: 4 pieces
- Chili pepper: 1 piece
3
Before peeling the eggplants, place them in a weak salt solution for 3-4 minutes to remove bitterness. Then peel.
- Eggplant: 4 pieces
4
We also peel the hot pepper, bell pepper, and tomatoes from the baked skin.
- Chili pepper: 1 piece
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
5
We cut all the peeled vegetables into small pieces.
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
- Eggplant: 4 pieces
- Chili pepper: 1 piece
- Onion: 1 head
- Cilantro: 1 bunch
- Basil: 1 bunch
6
Chop the onion, cilantro, and basil finely.
- Onion: 1 head
- Cilantro: 1 bunch
- Basil: 1 bunch
7
Mix all the vegetables in a bowl or salad bowl and salt to taste. The Armenian spicy vegetable salad is ready to serve. Serve it with kebabs cooked immediately after on the burnt coals.
- Bell pepper: 4 pieces
- Tomatoes: 4 pieces
- Eggplant: 4 pieces
- Chili pepper: 1 piece
- Onion: 1 head
- Cilantro: 1 bunch
- Basil: 1 bunch
- Salt: to taste
