Representing the grilling culture of the Central Asian steppe, Kazakh shashlik marinates lamb in onion and spices before it's cooked fast over charcoal. With no starch in sight, it's both keto-friendly and low-carb as a main course.
Toss the lamb with the grated onion, vinegar, cumin, paprika, oil, salt and pepper to marinate.
Chill the marinated meat in the fridge for 15 minutes.
Thread the meat onto skewers, alternating with the sliced onion rings.
Grill the skewers over glowing charcoal for 12 minutes, turning them until browned on every side.
Leave a little space between the pieces on the skewer — packed too tight, the middle stays raw. Don't put the skewers on until the coals are fully glowing embers; open flame chars the outside while the inside stays raw.
Using lemon juice instead of vinegar gives the meat a fresher tang; extend the marinating time by five minutes to let the acid work into the meat.
Admin DadaGastro · verified in test kitchenTarifte 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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