Preparation

A real shashlyk should not be marinated in acidic liquids. Cut the meat into large cubes of 5x3x2 cm. Peel the onion and finely chop. Place a layer of meat in a large pan, cover with onion and add 2 bay leaves, 5 berries of pepper and sprinkle with salt. Repeat these layers until the meat is finished. Cover with onion.

Pour over a glass of cold water.

Cover and place a weight on top for 4-5 hours.

Run the lamb firmly on flat metal skewers.

Place the skewers on a brazier well heated with charcoal (the distance between the meat and the charcoal is about 12-13 cm).

The skewers should be very firm. Grill until golden brown, but still juicy.

Sprinkle with wine or water if it is too hot during cooking.

Ingredients

  • 6 lb lamb (chuck)
  • 1 lb onion
  • bay leaf
  • pepper peas
  • salt
  • greens
  • white table wine