Tajik LAMB KEBABS Recipe / Tajikistan spicy shashlik / Tajiki

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness while apple cider vinegar is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

Cut lamb leg into cubes.

Coarsely chop red onion and add to the lamb.

Add 3 tablespoons of seasoning mix to the bowl with lamb and onion.

Mix well and let it marinate for at least a few hours or overnight.

Grind the marinated mixture using a meat grinder with a coarse disc.

Coarsely chop fresh dill, parsley, and cilantro, then add to the ground meat along with 1 tablespoon of lemon zest.

Grind the mixture again using the coarse disc to evenly distribute the herbs and zest.

Form the mixture into approximately 20 meatballs.

Heat a pan and add a little vegetable oil.

Cook the meatballs in two batches, moving them to the edge of the pan to cook evenly.

Once browned on all sides, transfer the first batch to a plate and repeat with the second batch.

Bring the first batch back to the pan, add some water, cover, and turn the heat down to let them steam for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: