Prepared as described above lamb or pork can also be cooked in fat on a hot skillet. Transfer cooked meat to a serving plate and serve with a garnish of scallions or onions, fresh tomatoes cut into wedges, or tomatoes fried in a skillet.
Cut fatty lamb or pork into medium-sized pieces, season with salt, thread on a skewer and grill until done over glowing coal, rotating the skewer frequently.
Prepared meat can be threaded onto the skewers alternating with pieces of onions or kidneys (cut in half).
Serve cooked shashlik on a skewer or take it off the skewers and serve it on a plate decorated with parsley and scallions.
Lamb shashlik can be served together with grilled eggplants. To grill eggplants — thoroughly wash small eggplants, make a shallow lengthwise cut in the middle of eggplant, put a little bit of salt and pepper together with a small piece of lamb tail fat, and — if desired — some herbs (parsley, cilantro, mint). Thread prepared eggplants onto a skewer and grill over glowing coals, first on a side of the cut, then on the other side of the eggplants, until they become soft.
Cut fatty lamb or pork (loin or leg (ham)) into uniform medium-sized pieces, put into a ceramic or enameled pot, season with salt and ground black pepper, add chopped onions, a little wine vinegar, mix well, cover the pot and leave in cool place for 2-3 hours.
Prepared this way meat can be kept 3-4 days in a cool place.
Finish cooking following instructions of the previous recipe.
Thoroughly wash whole carcass of a lamb. Boil lamb’s offal (heart, kidneys, liver, lungs) until half-done, then cut into pieces, season with salt and ground black pepper, add chopped cilantro and tarragon, and mix well. Stuff lamb with offal mixture and sew the opening with a coarse thread.
Put prepared lamb into a wooden spit and cook over wood charcoal until done, periodically basting with salted water or fat drippings.