Caucasian shish kebab

On this step-by-step recipe you can prepare a real Caucasian juicy kebab from mutton in the most delicious marinade.

Caucasian shish kebab
Caucasian shish kebab
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480 min.
10 pers.
It's hard
Type of kitchen: 
Cooking method : 
Suitable for: 


  • 3.5 kg of mutton
  • 6 bulbs
  • 70-80 ml of vegetable oil
  • half a lemon
  • 4-5 tsp. salt
  • ground black pepper to taste (about 15-20 peas or 1 teaspoon ground)
  • a few twigs of thyme
  • 1 tsp. peppermint
  • 2 bay leaves
  • 2/3 tsp. Ground coriander
  • 0.5-1 tsp dried basil
  • a pinch of red hot pepper
  • a pinch of zira

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Recipe for cooking at home

  1. Rinse the mutton thoroughly and dry with a napkin, cut into large pieces of approximately the same size. Peel the peppers thoroughly in a mortar.
  2. Fold the meat in a bowl, add salt, pepper, all the spices and mix. Bulbs peeled and cut into rings, 0.5 cm thick. & Nbsp; Leave a shallow leaf, add to meat with onion and vegetable oil . From the lemon squeeze out the whole juice and strain it through a sieve , pour it into a bowl of marinated meat, quickly stirring it with a spoon. Cover the meat with a plate, put in a bow 2-3 kg and put it in the refrigerator for the night.
  3. 20.0063px; “> After 10-12 hours you can start cooking Caucasian shish kebab: strung meat pieces on skewers, alternating them with onion rings. Fry shish kebab on the grill over smoldering coals for about half an hour. At the same time, periodically turn the skewer and water the meat with the remaining marinade.
  4. Serve the shish kebab from mutton to the table hot, with any sauce and side dish to your taste. Bon appetit!
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