👨‍🍳 Instruktioner

1. 1

   In a non-metallic bowl, combine the cubed meat, grated onion, minced garlic, salt, black pepper, crushed coriander seeds, and bay leaves.

   💡 Proffstips: Using a non-metallic bowl prevents any reaction with the kymyz.
2. 2

   Pour the kymyz over the meat, ensuring all pieces are submerged. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.

   💡 Proffstips: The longer the marination, the more tender and flavorful the meat will be.
3. 3

   Remove meat from marinade, discarding the bay leaves. Pat the meat dry with paper towels.

   💡 Proffstips: Patting dry helps achieve a better sear on the grill.
4. 4

   Thread the marinated meat onto skewers, alternating with pieces of onion if desired.

   💡 Proffstips: Soak wooden skewers in water for 30 minutes before use to prevent burning.
5. 5

   Preheat your grill to medium-high heat. Grill the shashlik for 12-15 minutes, turning occasionally, until cooked through and nicely charred on all sides.

   💡 Proffstips: Aim for an internal temperature of 63°C (145°F) for medium-rare lamb or beef.
6. 6

   Let the shashlik rest for 5 minutes before serving. Serve hot with fresh bread and a side salad.