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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.
🧂 Składniki
- 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
👨🍳 Instrukcje
- 1
In a large bowl, combine lamb cubes, kymyz, sliced onion, chopped dill, parsley, minced garlic, salt, and pepper.
💡 Wskazówki profesjonalistów: 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.
💡 Wskazówki profesjonalistów: 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.
💡 Wskazówki profesjonalistów: Internal temperature should reach 145°F (63°C) for medium-rare, or higher for well-done. - 6
Remove from grill and let rest for a few minutes before serving.
💡 Wskazówki profesjonalistów
- ✓Kymyz 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.
- ✓Don't overcook the lamb, as it can become tough.
- ✓Serve with fresh flatbread and a side of pickled vegetables.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- 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.