Caucasian lamb shashlik
Preparation. Caucasian lamb shashlik
In the Caucasus barbecue is considered a national dish, there are special formulations of local kebab. One of them is set out below.
mutton – 1 kg;
onions – 2-3 PCs.;
tomatoes – 5 PCs.;
lemon – 1 PC.;
vinegar – 0.5 cups;
tkemali sauce – 0.5 Cup;
mutton fat melted – 1 table. spoon;
the dried barberry – 1 table. spoon;
ground black pepper, salt;
greens – to taste.
Onions cut into rings, meat – squares 30-40 grams, then put meat and onion in a bowl, add salt, pepper, vinegar and lemon juice, mix it all up and remove to marinate in the fridge for 3-4 hours. Stringing meat on skewers, alternating with onion rings, then coat the bacon skewers and cook over charcoal. Serve skewers with tomato, onion, sprinkle it on top of barberries and chopped herbs on a plate put the sauce tkemali and slices of lemon.