Representing the barbecue traditions of the Central Asian steppe, Kazakh shashlik is made by marinating lamb with onion and spices, then cooking it over hot charcoal. Served without a starchy side dish, it is both a keto and low-carbohydrate main course.
Mix the lamb with grated onion, vinegar, cumin, ground red pepper, oil, salt and black pepper to marinate.
Leave the marinated meat in the fridge for 15 minutes.
Thread the meat onto skewers, adding onion rings between the pieces.
Cook the skewers over glowing charcoal for 12 minutes, turning until browned on all sides.
Leave small gaps between the pieces of meat on the skewers. If packed tightly, the centers will remain raw. Wait until the charcoal is glowing before adding the skewers; flames will burn the outside while leaving the inside raw.
Tarifte kömürde 12 dakika yazıyor ama benim şişlerim 12 dakikada dışı fazla karardı, içi de az pembe kaldı. Kömürüm çok kızgındı sanırım, ateşi biraz uzaktan tutmalıydım.
Kömürün çok kızgın olması sık karşılaşılan bir sorun. Şişleri korlardan biraz daha uzak tutup süreyi 12 dakikadan 15 dakikaya çıkarmanızı, ama ateşi daha ölçülü tutmanızı öneririm.
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