Lamb shashlik with onions
4 servings
30 minutes
Lamb kebab with onions is a true embodiment of Mediterranean gastronomy, where the simplicity of ingredients combines with rich aroma and harmony of flavors. This recipe, originating from Greek cuisine, unites tender lamb marinated in onions, vinegar, and spices with the smoky scent of coals. The meat absorbs the tartness of lemon and the juiciness of fresh vegetables, creating a rich and deep flavor where the tenderness of lamb contrasts with the freshness of the garnish. This dish is perfect for friendly gatherings and celebrations; it is served with rice, herbs, and pomegranate juice that complements the flavor palette. Greek chefs have perfected the art of kebab making for centuries, turning it into an integral part of the region's culinary heritage.
1
Wash the lamb (kidney part or meat from the hind leg), cut into small pieces, place in a dish, salt, sprinkle with ground pepper, add finely chopped onion, vinegar or a teaspoon of lemon juice, and mix. Cover the dish and leave it in a cool place for 2-3 hours to marinate.
- Lamb: 500 g
- Onion: 2 heads
- Vinegar: 1 tablespoon
- Lemon: 0.5 piece
2
Before grilling, thread the marinated pieces of lamb onto a metal skewer, alternating with sliced onions. Grill the kebab over glowing coals without flames for about 15-20 minutes, turning the skewer to ensure the lamb cooks evenly.
- Lamb: 500 g
- Onion: 2 heads
3
Remove the ready shashlik from the skewer, place it on a plate, drizzle with oil, and garnish with green onions, sliced tomatoes, and lemon wedges. Additionally, boiled rice and separately dried ground barberry or pomegranate juice can be served as a side.
- Vegetable oil: 1 tablespoon
- Spring onion: 100 g
- Tomatoes: 200 g
- Lemon: 0.5 piece
