Caucasian Shashlyk
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Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an outside party.



Method:
A real shashlyk must not be marinated in acid liquids. Cut meat into large cubes 5x3x2 cm. Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out. Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours. Thread lamb onto flat metal skewers tightly. Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly, forming a “meat roof”. Turn skewers only once. Sprinkle marinate over meat regularly. Serve with a lot of greens and white table wine.

Ingredients:
3 kg lamb (chuck).
500 g onion.
Bay leaf.
Pepper peas.
Salt.
Greens.
White table wine.