Uzbek Lamb Shashlik with Lamb Tail Fat
Lamb and fat-tail lard provide complete protein and a rich flavor, while onion and spices make the meat aromatic. Grilling over coals forms a golden crust while keeping the center juicy.
Cut lamb (500 g) and fat-tailed sheep fat (150 g) into skewer-sized pieces. Slice onion (200 g). Combine the meat, fat and onion with wine vinegar (75 g), cilantro (30 g), ground anise seeds (2 g), cayenne pepper (2 g) and table salt (8 g). Mix and marinate in the refrigerator for 4 hours.
Thread the lamb and fat onto skewers, alternating the pieces. Grill over very hot coals for 10–12 minutes, turning the skewers every 2–3 minutes. The meat must be fully cooked and the juices should run clear when pierced. Serve with cilantro and pickled onion.
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