Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
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 best loin of lamb
- 2 onions
- 1 tblsp oil
- Salt, pepper
- 100 g green onions
- 200 g tomatoes
- 1/2 lemon
- 1 tblsp vinegar
Directions
Cut the meat into pieces about 5 cm square and mix with salt, pepper, finely sliced onion and vinegar (or teaspoonful lemon juice).
Cover with a lid and set aside in a cool place for 2 or 3 hours to marinate.
About 15 to 20 minutes before serving, skewer the pieces of meat, alternating with sliced onion.
Grill the shaslik over a charcoal fire turning frequently until tender.
Take the meat off the skewer.
Pour over butter and garnish with green onions, tomatoes and lemon slices.
Pass ground dry barberries or pomegranate juice, and sour plum sauces.
Category:Georgian Recipes
Category:Georgian Meat Dishes