👨‍🍳 作り方

1. 1

   In a large bowl, combine lamb cubes, kymyz, sliced onion, chopped dill, parsley, minced garlic, salt, and pepper.

   💡 プロのコツ: Ensure all lamb pieces are coated in the marinade.
2. 2

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the kymyz to tenderize the meat.

3. 3

   Preheat your grill to medium-high heat. Thread marinated lamb onto skewers, alternating with pieces of onion if desired.

   💡 プロのコツ: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.
4. 4

   Brush the grill grates with vegetable oil to prevent sticking.

5. 5

   Grill the shashlik for 12-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.

   💡 プロのコツ: Internal temperature should reach 145°F (63°C) for medium-rare, or higher for well-done.
6. 6

   Remove from grill and let rest for a few minutes before serving.