Shashlik

Description

It is is a dish of skewered and grilled cubes of meat, similar to or synonymous
with shish kebab. It is known traditionally by various other names in Iran, the Caucasus,
Eastern Europe and Central Asia, and from the 19th century became popular
as shashlik across much of the Russian Empire and nowadays in the
Russian Federation and former Soviet republics.

Ingredients

• li 2 kg lamb cut into 2" cubes (shoulder or leg)
• 4 bay leaves ripped in half
• 4 medium onions sliced
• 2 teaspoons salt
• 2 teaspoons pepper to taste
• 2 tbs oil
• 1-½ cups of water Borjomi Mineral Water
• hot paprika powder optional

Steps

1. In a large bowl, combine the lamb, sliced onions, bay leaves,
   salt, oil and water. Using your hands, mix them all together
   set aside in the fridge to marinate overnight. If in a hurry
   then for minimum 4 hours.
2. Thread the meat pieces onto metal skewers, about 6 per skewer,
   with any fat positioned towards the outside of the skewer.
3. Prepare the mangal. Place charcoals in the mangal, and light and
   allow to burn for about 30 minutes, or until the charcoal is
   all white. Your mangal is ready.
4. Place the skewers on the mangal and cook until the meat is cooked.
   The length of time is determined by the heat and height from the
   charcoal. Don't burn your meat! Keep turning the shashlik as it cooks,
   so it doesn't burn. I like to add hot paprika spice directly on the
   skewer for a spicy kick.