Trim tenderloin from all silver skin and sinew, thread it on skewer whole, and tie to a skewer with a coarse thread.
Grill this tenderloin over glowing coals until fully cooked. Rotate the skewer frequently.
Cooked shashlik can be served directly on a skewer — the thread should be removed before serving. It can also be sliced across the grain into fairly thin slices, set on a serving plate, decorated with parsley, and garnished with cucumbers, tomatoes, and onions,
Serve sauces tkemali, masharabi on a side. Grilled tomatoes are wonderful to serve with shashlik — just grill tomatoes on a skewer over glowing coals until done, then remove from skewers, peel the skins off the tomatoes, cut each on in half and season with salt and ground black pepper. Sprinkle grilled tomatoes with chopped onions or scallions and herbs.
Thoroughly wash beef offal (heart, lungs, liver, kidneys, spleen) with cold water; wash intestines outside under a running water, then turn them inside out and wash them again. Twice clean inside part of intestines with salt, then rinse the salt off, clean intestines with corn flour and rinse it off as well.
Put prepared intestines into a pot, cover with cold water, bring to boil, and drain. Add heart, lungs, liver, kidneys, and spleen to the pot with intestines, cover with boiling water and return to boil. Cook over a low heat until done.
Meanwhile, peel and dice onions and nicely brown them in fat in another pot. In a mortar crush chili pepper, cilantro, savory together with salt, then add vinegar to taste and mix well. Cut boiled offal into small pieces while still hot, mix with chopped herbs and add to the pot with browned onions. Cover the pot and braise for 10-15 minutes, then remove from heat. Serve hot.