Lamb shashlik with mint and narsharab
8 servings
60 minutes
Lamb shashlik with mint and narsharab is a gastronomic journey into the heart of Azerbaijani cuisine. Its roots trace back to the traditions of Eastern culinary art, where juicy meat, aromatic spices, and exquisite sauces transform an ordinary dish into a true delicacy. Narsharab, a thick pomegranate sauce, adds a slight tang and richness of flavor to the shashlik, while dried mint brings freshness and zest. The kiwi-based marinade makes the meat incredibly tender, infusing it with fruity notes. The dish pairs perfectly with thin Armenian lavash and vibrant tomato-strawberry sauce. Such shashlik is not just food but a harmony of flavors enriched with cultural nuances that brings people together at the common table.
1
Cut the lamb into portion pieces for kebabs, wash it, and place it in a marinating container.
- Lamb (hindquarter): 2 kg
2
In a blender, puree the peeled ripe kiwi.
- Kiwi: 2 pieces
3
Add kiwi, soy sauce, minced garlic, chopped cilantro (can be replaced with parsley), and all spices to the meat. Mix well.
- Kiwi: 2 pieces
- Soy sauce: 100 ml
- Garlic: 1 g
- Fresh cilantro (coriander): 1 bunch
- Ground cumin: to taste
- Chili pepper: to taste
- Dried mint: 1 teaspoon
- Sun-dried tomatoes: 1 tablespoon
- Dried oregano: 1 teaspoon
- Ground caraway: to taste
4
Place in the refrigerator for marinating. Four to six hours is enough. If left longer, use one kiwi; otherwise, you'll get pâté (kiwi softens meat fibers, making it very tender, but if overdone, it will be pâté instead of kebab).
5
Forward to the grill. Serve perfectly with a sauce made of tomatoes and strawberries (look in my recipes). And with thin Armenian lavash.