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| | Description | | 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.
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| | Ingredients | | 3 kg lamb (chuck).500 g onion.bay leaf.pepper peas.salt.greens.white table wine. |
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| Reviews |
 
Palennoe miaso
Interesno yznat' otkyda avtor sego "recepta" vse eto vzial? Ia sam rodilsia i viros na Kavkaze i v vashem recepte etim bludom i blizko ne paxnet...
Bastirmy(process zagotovki baranini) delaut s primeneniem vinogradnogo yksysa ili krasnogo syxogo vina. I estestvenno nikakoi soli.
Ee dobavliaut pered samim sniatiem s yglia.
Ny i takje nikakoi vodi. Mojno vodky - no eto za stolom a ne vo vremia :)
Jamal
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ne plokho
Ja tozhe s Kavkaza.
Znaete, pro vodu ne slikhala, no vobshem marinad opisan pravilno. Luk ot marinada nuzhno vibrasivat'. Solit marinad konechno nado. Posle togo kak shashlik gotov - uzhe posdnovato...
NO samoe trudnoe eto ne miaso, eto ogon'. No eto sovershenno neobiasnimij protsess:-)
anna
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