Prep 40 mins
Cook 14 mins
A Russian dish which is also very well known at Ukraine. Very moist and tasty.
- In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
- Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
- Next day drain the meat. Arrange the meat cubes on a skewer.
- Broil or grill until done (20 minutes).
I had been looking forward to making this since I love lamb, and I prepared and grilled it just as written. However, we found our lamb to be overpowering with the vinegar flavor. It was, however, very moist. I do like the idea of trying it with a pita and tzatziki sauce, though, and will make it that way, maybe watering down the vinegar marinade a little. Thanks for posting this, though -- I like trying foods I've never heard of or seen recipes for.
wow. this was far nicer than i expected to be honest. The marinade really tenderizes the meat (i used a deboned lamb shank) and leaves a great flavor. Im eating it with greek pita and a very garlicky tzatzike but it would be fabulous alone over rice as well.