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Kazakh Sary May Shashlik
A flavorful variation of shashlik featuring tender pieces of lamb marinated in a mixture that includes 'sary may' (a type of clarified butter or ghee) and traditional spices, grilled to perfection.
ð§ ææ
- 800 g Lamb shoulder(cut into 1.5-inch cubes)
- 100 g Sary May (clarified butter/ghee)(melted)
- 2 medium Onions(thinly sliced)
- 3 cloves Garlic(minced)
- 1 tsp Coriander seeds(crushed)
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh dill(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the lamb cubes with sliced onions, minced garlic, crushed coriander seeds, cumin powder, paprika, salt, and black pepper.
- 2
Pour the melted sary may over the lamb mixture. Toss everything together thoroughly to ensure the lamb is evenly coated.
- 3
Cover the bowl and let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
- 4
Preheat your grill to medium-high heat. Thread the marinated lamb cubes onto skewers, alternating with onion slices if desired.
- 5
Grill the shashlik for about 12-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness and has a nice char.
- 6
Remove from grill, let rest for a few minutes. Garnish with fresh chopped dill before serving.
ð¡ ããã®ã³ã
- âUsing lamb shoulder ensures tender and juicy shashlik.
- âDon't overcrowd the skewers; leave a small space between the meat pieces for even cooking.
- âSary May adds a distinctive richness and aroma to the shashlik.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add bell pepper chunks or cherry tomatoes to the skewers.
- Marinate with a splash of lemon juice for a brighter flavor.