500 g / 1 lb 2 oz lamb
100 g / 4 oz scallions
1 tbsp vinegar
Wash loin part of lamb, remove tendons, make cuts in the meat so it doesn’t get tightened when fried, and cut into serving sizes of 250 g / 9 oz. Wash kidneys and cut them in half.
Put prepared lamb mean and kidneys into a bowl, sprinkle with salt and pepper, finely chopped onion and parsley, add vinegar or lemon juice and leave for 2-3 hours to marinade.
Thread each piece of lamb on a metal skewer, adding half a kidney on each side, and fry over coals ( no flame). Turn the skewer so lamb fries uniformly from all sides. Meat can also be fried on a skillet.
Once shashlik is ready, remove it from skewer and put on a plate with kidneys and a piece of lemon. Sprinkle with scallions and parsley. Serve sauce “Yuzhni” separately.