Karsky-Style Shashlik (Ancient Armenian Shish Kebab)


500 g / 1 lb 2 oz lamb

2 kidneys

1 onion

100 g / 4 oz scallions

1 tbsp vinegar

1/2 lemon

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.

Shashlik (Shish Kebab)


500 g/1 lb 2 oz lamb
2 onions
100 g/4 oz scallions
200 g/7 oz tomatoes
1/2 lemon
1 tbsp vinegar
1 tbsp butter

Wash lamb (loin part or flesh of the hind leg), cut into small pieces, put in a pan, sprinkle with salt and ground pepper, add finely chopped onions, vinegar or teaspoon of lemon juice and mix. Cover with lid and put in a cold place for 2-3 hours, so that lamb gets marinated.

Before frying, thread marinated pieces of lamb on a metal skewer, in between sliced onions. Fry shashlik over coals (no flame) for approximately 15-20 minutes while turning the skewer so that the meat fries uniformly.

If roaster is not available, shashlik can be fired on a skillet.

When shashlik is ready, remove it from skewer, put on a plate, pour over with butter and garnish with scallions, sliced tomatoes and pieces of lemon. Boiled rice can also be served as garnish, as well as dried ground berberis or pomegranate juice.

Shashlik can also be prepared with pork, same recipe applies.