Shashlyk originates from the Caucasus. This wonderful dish has become a must of every picnic and an outside party.
Method
Remove fat from meat and cut into long strips. Cut meat into large cubes 5x3x2 cm and put in a large glass or ceramic bowl. Peel onion and dice it finely and add it to meat. Slice lemon and add it to meat. Pour over vinegar, 1/2 l wine; add salt and sugar to taste. Leave for 5-6 hours. Thread meat onto flat metal skewers tightly alternating with fat strips, onion rounds and lemons slices. 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”. Cook until browned on all sides, basting kebabs frequently with marinade. Serve with greens.
