In Uzbekistan, there are so many ways to cook "Kabob"s! "Shashlik" can be made of lamb, beef or chicken. It can be made of whole or ground meat. You can also add some vegetables to make your meat even juicier and flavorful. The main secret of delicious "Kabob-Shashlik" is lamb's tail fat and the marination. You have to marinade meat beforehand. There are different recipes of marination-yogurt with spices, sprinkling water with spices, vinegar with spices and etc. can be used for marination. Choose your favorite. Today I am posting the recipe of marination the meat in sprinkling water. Try to buy fresh, soft and tender meat.
1 kg of meat (lamb or beef)
2 big onions, peeled and sliced
1 tbsp of coriander
1 tbsp of cumin seeds
1tbsp of salt
1tsp of chili powder
1 tsp of ground pepper
500 ml of sparkling water
Cut meat in 15-20 gram pieces. Put in a deep bowl and season with spices and onion, finely mash with hands. Add in sparkling water, cover with flat dish, put some weight on it and put in cold dark place for at least 5 hours or in a fridge for overnight. (If the weather is too hot, put your meat in the fridge).
Cube lamb's tail fat just before cooking. Cut pieces must be the same size as meat pieces.
Drain all the liquid from meat. Skew the meat pieces to grill sticks, alternating with fat pieces.
Cook "Kabob-Shashlik" on a heated coal, rotating every minute until browned.
You will see how heavenly will it smell, just YUM!
Peel some onions, slice and mash them with 1 tsp of white vinegar, wash under cold water and serve along with "Kabob-shashlik". Enjoy without thinking about calories:)