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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. Grill until golden but still juicy. Sprinkle with wine or water if it is too hot during grilling.
6 lb lamb (chuck)
1 lb onion
white table wine
Hinzugefügt von: Natália Martins
Konsultiert: 1707 X
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