Lamb shish kebab with onions and vinegar

Portions: 4 persons | Preparation: 40 minutes

Lamb shashlik is a culinary delicacy. The lamb shashlik becomes a culinary delight with spices, herbs, onions and tomatoes.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Lamb shish kebab with onions and vinegar
Lamb shish kebab with onions and vinegar

Portions: 4 persons | Preparation: 40 minutes

Lamb shashlik is a culinary delicacy. The lamb shashlik becomes a culinary delight with spices, herbs, onions and tomatoes.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Spring, Summer | region: Asia | preparation: Grilling | menu: Grilled | cuisine: Azerbaijani recipes

Ingredients

  • 600 g lamb meat
  • 2 onions
  • 100 g spring onions
  • 5 tbsp wine vinegar
  • 25 g butter
  • 4 tomatoes
  • 3 tbsp tqemali sauce
  • 14 pieces of barberry, fresh or dried
  • 1 lemon
  • 1 /2 bunches of dill
  • 1/2 bunches of parsley
  • salt, to taste
  • pepper, to taste

Instructions

  1. Dice the meat and place in a bowl.
  2. Season with salt and pepper.
  3. Add the finely chopped or grated onion, lemon juice, wine vinegar, chopped parsley and dill.
  4. Stir well and cover for 4-5 hours leave to marinate in a cool place.
  5. Skewer the meat, brush with butter and grill until done over a hot charcoal grill, turning the skewers continuously.
  6. Garnish the shish kebab with finely chopped parsley and dill.
  7. Roughly chopped leeks, tomatoes, lemon slices Serve , barberry and tqemali sauce separately from meat.

Young lamb should be marinated without adding vinegar.

Utensils

  • knife
  • cutting board
  • bowl
  • bbq skewers
  • bbq