Karsky Shashlik

Main Dishes | Georgian cuisine

⏳ Time

30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

If there is no grill, shashlik can be cooked in a frying pan.

Ingredients

Lamb - 17.6 oz
Onion - 1 head
Lamb stomach - 2 pieces
Scallions - 3.5 oz
Vinegar essence - 1 tablespoon
Lemon - ½ piece

Step by Step guide

Step 1

Wash the kidney part of the lamb, clean it by removing the tendons, make incisions so that the pieces do not shrink while cooking, and cut each piece (250 g) into serving portions.

Step 2

Also wash the kidneys and cut them in half.

Step 3

Place the prepared lamb and kidneys in a bowl, season with salt, sprinkle with pepper, finely chopped onion, and parsley, drizzle with vinegar or lemon juice, and leave to marinate for 2-3 hours.

Step 4

Before grilling, thread each piece of lamb onto a metal skewer, adding half a kidney on each side of the piece, and grill over coals without flames. During cooking, turn the skewer to ensure the lamb is evenly cooked.

Step 5

Remove the finished shashlik from the skewer and serve whole along with the kidneys, placing a piece of lemon on the plate. Sprinkle the shashlik with green onion and parsley on top. Serve separately with 'Southern' sauce.