Caucasian shashlik

600 g Lamb meat (meat from the legs, the breast with ribs or back to the Department no less )

6 measuring spoons of vinegar (3% concentration)

4 Tomatoes ( medium stuff)

100 g 3 large tablespoons melted mutton fat (or butter)

Half a lemon

3 tuber onion (preferably small)

4 tablespoons tkemali

Spices preferences (Sol - always, herbs and black pepper powder - optional)

Ideal for Caucasian kebab recipe is suitable pulp of the front or rear legs of lamb or the dorsal part. Very well, if the selected piece of meat will not be tendons and fat layers. Cut the flesh of equal size cubes (approximately, of course). Marinated meat is not less than 4-6 hours. The marinade is made up of spices, herbs and onions: pieces of kebab fray spices, finely chopped parsley and onions. Then all the meat mass is moistened with vinegar or lemon juice. Thoroughly mixed in this solution, the pieces of meat tightly placed in an enamel bowl and stand in a dark cool place.

The main objective of the marinade to soften the meat and impregnate his specific taste of onions, herbs and spice additives. If desired, you can make a barbecue is not pure pulp, as, for example, from mutton chops, if they have enough meat. If the meat is to do the meat of a young sheep, then soak it in vinegar not necessarily. Moreover, you can even omit the act of marinade. To add salt to any kind of sheep meat better before frying. So it will retain its juiciness and will not drain ahead of time. Although at the time of preparing the marinade valid rubbing slices with a little salt. If desired, the layers stacked in the marinade meat you can put rings and fresh tomatoes. They also contribute to the softening of the meat.

After the meat marinate, it needs to be strung on skewers, alternating each piece an onion ring, and a ring of tomato. Then, when all the meat will be on metal skewers, you need to RUB the melted mutton fat (or regular softened butter). To fry in Caucasian you either on the grill or on the classics twirling over Claudine coals or heated spirals of the grill. Drizzle the skewers during cooking is not necessary, although if the heat is too strong, valid for some special moisturizing fluid or white wine.

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