Lamb shashlik on fire

Step-by-step recipe

Step 1:

Trim excess fat and membranes from the leg of lamb.

Step 2:

Cut the meat into small cubes.

Step 3:

Finely chop the hard mutton fat.

Step 4:

Grate the onion finely and squeeze the juice into a bowl.

Step 5:

Pour half a glass of milk into the onion juice.

Step 6:

Add a tablespoon of paprika, a tablespoon of black pepper, 2 tablespoons of olive oil, a tablespoon of vinegar, stir and whisk lightly.

Step 7:

Pour the marinade over the meat, mix well with your hand, cover with film and put in the refrigerator for at least 4-5 hours.

Step 8:

Cut small tomatoes and seeded bell peppers into halves and thread them onto a skewer along with the small peppers.

Step 9:

Drain the marinade from the lamb through a sieve and thread the pieces of meat onto skewers, alternating with pieces of fat.

Step 10:

Prepare the coals and light the barbecue or grill.

Step 11:

First, place the vegetable skewers and three shallots over the coals.

Step 12:

When the vegetables are cooked, place the kebabs on the grill. Fry, turning occasionally.

Step 13:

Remove the finished meat from the skewers.

Step 14:

Cut the vegetables into pieces.

Step 15:

Serve the lamb with the vegetables in folded flatbreads.

Cooking tips

These kebabs can be cooked either on a barbecue, with the skewers placed on the grill, or over the coals on a grill.

The flatbreads you'll be serving the shashlik with can be warmed by covering the skewers with them. It's also best to remove the meat while the flatbreads are still warm, so they absorb the juices.