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Kazakh Kurt Shashlik
A unique and flavorful dish featuring marinated lamb or beef skewers grilled with dried sour milk balls (kurt), offering a tangy and savory profile.
ð§ ææ
- 800 g Lamb or Beef(cut into 1.5-inch cubes)
- 100 g Kurt (dried sour milk balls)(soaked in warm water for 10 minutes, then drained)
- 2 medium Onion(cut into chunks)
- 4 cloves Garlic(minced)
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh dill(chopped, for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the meat cubes, minced garlic, vegetable oil, cumin seeds, coriander seeds, salt, and black pepper. Mix well to coat the meat.
- 2
Marinate the meat for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 3
While the meat marinates, prepare the kurt by soaking it in warm water for about 10 minutes until slightly softened. Drain well.
- 4
Thread the marinated meat, soaked kurt, and onion chunks alternately onto skewers.
- 5
Preheat grill to medium-high heat. Grill the skewers for 12-15 minutes, turning occasionally, until the meat is cooked through and slightly charred, and the kurt is softened and lightly browned.
- 6
Remove from grill, garnish with fresh dill and parsley, and serve hot.
ð¡ ããã®ã³ã
- âEnsure kurt is not too old, as it can become very hard and difficult to soften.
- âAdjust the amount of kurt to your preference for tanginess.
- âServe with flatbread or rice.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add bell pepper chunks to the skewers.
- Use a marinade with yogurt for extra tenderness.