Lamb Shashlik

⏳ Time

1 hour + 8 hours

🥕 Ingredients

🍽️ Servings

Description

How to prepare this shashlik was taught to us by a chef named John Smith — we once filmed five different types of shashlik with him for a magazine at a local park. The pieces of meat should be small, just one bite, but not too small to avoid burning.

Ingredients

Lamb - 2 lbs
Fat Tail Fat - 7.1 oz
Ground coriander - 1 tablespoon
Black Cumin (Cumin) - 1 tablespoon
Salt - 1 tablespoon
Onion - 1 head
Sumac - 1 tablespoon

Step by Step guide

Step 1

Remove all membranes and tendons from the lamb — this is a meticulous task, but it will be rewarded with the absence of any unpleasant odor in the meat. Cut the meat into cubes with sides of 4-5 cm.

Step 2

Remove the dried skin from the fat tail and cut it into thin squares of the same size, about five millimeters thick.

Step 3

Crush the salt, coriander, and cumin in a mortar. Coat the meat with the spices. To ensure the spices cover the lamb evenly and do not clump together, do this gradually: take a bowl, sprinkle a little spice, place a layer of meat, then sprinkle a larger amount of spice, followed by more meat and more spice, until all the ingredients are used. Then, mix the contents of the bowl well and let it marinate for at least an hour. If you are preparing in advance, store it in the refrigerator (for no more than a day).

Step 4

Skewer the lamb onto the skewers, alternating between meat and fat. It should be packed tightly, flattening it by pressing with your palm. Grill, turning the skewers, over coals until a brown crust forms.