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Kazakh Kymyz Shashlik
A unique take on shashlik, where lamb or beef is marinated in kymyz (fermented mare's milk) before grilling. This imparts a tender texture and a distinct tangy flavor to the meat.
🧂 Ainekset
- 1 kg Lamb or beef(cubed into 1.5-inch pieces (shoulder or leg cuts recommended))
- 500 ml Kymyz (fermented mare's milk)(adjust to cover meat)
- 1 large Onion(grated or finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Coriander seeds(crushed)
- 2 pieces Bay leaf
👨🍳 Ohjeet
- 1
In a non-metallic bowl, combine the cubed meat, grated onion, minced garlic, salt, black pepper, crushed coriander seeds, and bay leaves.
💡 Ammattilaisvinkit: Using a non-metallic bowl prevents any reaction with the kymyz. - 2
Pour the kymyz over the meat, ensuring all pieces are submerged. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.
💡 Ammattilaisvinkit: The longer the marination, the more tender and flavorful the meat will be. - 3
Remove meat from marinade, discarding the bay leaves. Pat the meat dry with paper towels.
💡 Ammattilaisvinkit: Patting dry helps achieve a better sear on the grill. - 4
Thread the marinated meat onto skewers, alternating with pieces of onion if desired.
💡 Ammattilaisvinkit: Soak wooden skewers in water for 30 minutes before use to prevent burning. - 5
Preheat your grill to medium-high heat. Grill the shashlik for 12-15 minutes, turning occasionally, until cooked through and nicely charred on all sides.
💡 Ammattilaisvinkit: Aim for an internal temperature of 63°C (145°F) for medium-rare lamb or beef. - 6
Let the shashlik rest for 5 minutes before serving. Serve hot with fresh bread and a side salad.
💡 Ammattilaisvinkit
- ✓Kymyz can be quite sour; adjust the amount based on your preference.
- ✓If kymyz is unavailable, a mixture of buttermilk and a splash of kefir can be a substitute, though the flavor will differ.
- ✓Ensure the grill is hot enough to sear the meat quickly, locking in the juices.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chunks of bell pepper and cherry tomatoes to the skewers for a vegetable medley.
- For a smoky flavor, add a few drops of liquid smoke to the marinade.