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Kazakh Tokach Shashlik
A hearty and flavorful grilled dish featuring marinated lamb or beef, often cooked over an open flame, showcasing traditional Kazakh grilling techniques.
🧂 Składniki
- 1.5 kg Lamb shoulder or Beef chuck(cut into 4-5 cm cubes)
- 3 large Onions(thinly sliced)
- 250 ml Kefir or Yogurt
- 50 ml Vegetable oil
- 2 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1 tsp Coriander seeds(crushed)
- 3 pieces Bay leaves
👨🍳 Instrukcje
- 1
In a large bowl, combine the meat cubes with sliced onions, kefir or yogurt, vegetable oil, salt, pepper, crushed coriander seeds, and bay leaves.
💡 Wskazówki profesjonalistów: Ensure onions are thinly sliced to release their juices effectively. - 2
Mix everything thoroughly, ensuring each piece of meat is well-coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- 3
Preheat your grill or prepare charcoal for medium-high heat.
💡 Wskazówki profesjonalistów: The coals should be glowing red with a light dusting of ash. - 4
Thread the marinated meat onto skewers, alternating with pieces of onion if desired. Discard the bay leaves.
💡 Wskazówki profesjonalistów: Do not pack the meat too tightly on the skewers to allow for even cooking. - 5
Grill the shashlik for about 15-20 minutes, turning occasionally, until the meat is cooked through and has a nice char on all sides.
- 6
Remove from grill and let rest for 5 minutes before serving.
💡 Wskazówki profesjonalistów
- ✓Using lamb shoulder or beef chuck with some fat will result in more tender and juicy shashlik.
- ✓Marinating overnight allows the flavors to penetrate the meat deeply.
- ✓Adjust grilling time based on the thickness of the meat cubes and desired doneness.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add bell peppers and cherry tomatoes to the skewers for added color and flavor.
- Incorporate a pinch of cumin or paprika into the marinade for a different flavor profile.