Uzbek Lamb Shish Kebab
Cooking time: 1 h
Recipe yield: 4 servings
Uzbek Lamb Shish Kebab Recipe
Traditional Uzbek shish kebab is made from lamb and has its own cooking features, typical only of Uzbek cuisine. One of the features of Uzbek shish kebab cooking is that such shish kebab is necessarily cooked with fat tail fat, which makes Uzbek shish kebab very juicy. In addition, the Uzbek shish kebab recipe includes anise, which gives the shish kebab a unique aroma. In order for Uzbek lamb shish kebab to be juicier, the meat is sprinkled with flour before baking, which reduces the loss of juice during the cooking of the shish kebab. Uzbek shish kebab is salted immediately before serving - this is also done to make the meat juicier. Despite all these features, the recipe for lamb shish kebab is quite simple and can be easily cooked at home using a barbecue, oven or convection oven.
Uzbek Lamb Shish Kebab Recipe Ingredients
Uzbek Lamb Shish Kebab Cooking Recipe
To cook lamb shish kebab according to the traditional Uzbek cuisine recipe, wash the meat for the shish kebab and cut it into pieces.
Peel and finely chop the onion. Add vinegar and spices to the chopped onion, pour the marinade into the chopped meat and mix everything well. Put the meat in the marinade in the refrigerator for 4 hours.
Cut the fat tail fat for Uzbek shish kebab into small pieces. Alternately string the marinated meat and fat tail fat on skewers, sprinkle the shish kebab with flour and cook on hot coals, rotating it from time to time so that the meat is evenly baked.
Salt the finished Uzbek lamb shish kebab and serve, sprinkled with finely chopped cilantro. In addition, cilantro can be served with Uzbek shish kebab in the form of a whole bunch.
