์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Kazakh Kymyz Shashlik with Herbs
Tender pieces of lamb marinated in kymyz (fermented mare's milk) and a blend of fresh herbs, then grilled to perfection. Kymyz tenderizes the meat and imparts a unique tangy flavor.
๐ง ์ฌ๋ฃ
- 800 g Lamb shoulder(cut into 1.5-inch cubes)
- 250 ml Kymyz (fermented mare's milk)
- 1 medium Onion(thinly sliced)
- 1/2 cup Fresh dill(chopped)
- 1/2 cup Fresh parsley(chopped)
- 3 cloves Garlic(minced)
- 1 tsp Salt
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine lamb cubes, kymyz, sliced onion, chopped dill, parsley, minced garlic, salt, and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure all lamb pieces are coated in the marinade. - 2
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the kymyz to tenderize the meat.
- 3
Preheat your grill to medium-high heat. Thread marinated lamb onto skewers, alternating with pieces of onion if desired.
๐ก ์ ๋ฌธ๊ฐ ํ: Soak wooden skewers in water for 30 minutes beforehand to prevent burning. - 4
Brush the grill grates with vegetable oil to prevent sticking.
- 5
Grill the shashlik for 12-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
๐ก ์ ๋ฌธ๊ฐ ํ: Internal temperature should reach 145ยฐF (63ยฐC) for medium-rare, or higher for well-done. - 6
Remove from grill and let rest for a few minutes before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โKymyz can be found in specialty stores or online. If unavailable, a mix of yogurt and milk can be a substitute, though the flavor will differ.
- โDon't overcook the lamb, as it can become tough.
- โServe with fresh flatbread and a side of pickled vegetables.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chunks of bell pepper or zucchini to the skewers.
- Incorporate a pinch of cumin or coriander into the marinade for added depth of flavor.