Sixkabob
HB-2086 · Hand-built original · Tajik
Tajikistan's shashlik, whose name comes straight from 'six' (skewer): lamb marinated overnight in onion, vinegar, and cumin, often interleaved with tail fat or made in a two-meat version combining cubes and minced patties on the same skewer. It is served on hot non flatbread with pomegranate seeds in season.
TajikMain course12 hr 25 minServes 4350 kcalDairy-freeEgg-freeDiabetic
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:4quantities adjust to match
Ingredients
- 24¾ oz lamb leg, cut into 1½ in cubes
- 5¼ oz lamb tail fat (dumba), cut into slices (or fatty lamb trimmings)
- 2 onions, thinly sliced
- 3 tablespoons white vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- Non or other flatbread, to serve
- Fresh coriander and basil, to serve
Method
- Put the lamb in a non-reactive bowl with the sliced onions, vinegar, cumin, coriander, pepper and salt. Mix well, pressing the onions into the meat.
- Cover and marinate in the refrigerator for 8 to 12 hours, turning once or twice.
- Thread the lamb onto flat metal skewers, alternating the pieces with slices of tail fat, packing them snugly.
- Grill over hot charcoal, turning every 2 to 3 minutes, for 12 to 15 minutes in total, until charred at the edges and cooked to your liking. Rest for 5 minutes.
- Lay flatbread on a platter, slide the meat off the skewers onto it and scatter with coriander and basil. Serve with extra sliced onion if you like.
Total: 12 h 25 min
Nutrition (per serving, where published)
350 kcalCalories
44.5 gProtein
6.2 gCarbs
16.5 gFat
6.4 gSaturates
1.3 gFibre
0.1 gSugars
1019 mgSodium
143 mgCholesterol
759 mgPotassium
65 mgCalcium
5.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data