Lamb Shashlik with Kiwi and Narsharab
Sauces and Marinades | Azerbaijani cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Lamb Shashlik with Kiwi and Narsharab
Ingredients
- Cilantro - 1 bunch
- Lamb - 4 lbs
- Garlic - 1 clove
- Soy Sauce - 3 fl oz
- Narshehab sauce - 1 fl oz
- Dried Rosemary - 1 teaspoon
- Dried Turkey - 1 tablespoon
- Ground Cumin - to taste
- Mild Chili Spice - to taste
- Kiwi - 2 pieces
- Dried Rosemary - 1 teaspoon
- Ground Caraway - to taste
Step by Step guide
Step 1
Cut the lamb into portion-sized pieces for shashlik, wash, and place in a marinating container.
Step 2
In a blender, puree the peeled ripe kiwi.
Step 3
Add the kiwi, soy sauce, crushed garlic, chopped cilantro (can be substituted with parsley), and all spices to the meat. Mix well.
Step 4
Refrigerate for marinating. Four to six hours is sufficient. If marinating for longer, use one kiwi, as over-marinating will result in a paste (kiwi softens the meat fibers, making it extremely tender, but if left too long, it will turn into a paste instead of shashlik).
Step 5
Off to the grill. Serve ideally with a sauce made from tomatoes and strawberries (look for my recipes). And with thin Armenian lavash.
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