Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g of lamb
- 2 onions
- 10 g of green onion
- 20 g of tomatoes and cucumbers
- 1/2 lemon
- 1-tablespoon vinegar
- 1 tablespoon butter
- 1/2 teaspoon black pepper
Directions
Take 500 g of lamb, 2 onions, 10 g of green onion, 20 g of
tomatoes and cucumbers, 1/2 lemon, 1-tablespoon vinegar, 1 tablespoon
butter and 1/2 teaspoon black pepper. Wash and cut the lamb into 1"
cubes, place in a large pan and add salt, pepper, sliced onions,
vinegar, 1 tsp. Lemon and /or lime juice (100 g potato vodka optional)
and mix. Place pan, covered, in refrigerator for 2-3 hours or
overnight. Skewer the lamb on spits, alternating them with sliced
onions. Brown the shashlyk on hot charcoals and turn frequently for
15-20 minutes so the lamb is evenly done. Before serving, place
shashlyk (with or without spits) on a plate and pour oil (melted
butter) and chopped green onions over lamb. Serve with cucumbers,
sliced lemons and sliced tomatoes.
Category:Uzbekistanian Recipes
Category:Uzbekistanian Meat Dishes