Total Time
Prep 40 mins
Cook 14 mins

A Russian dish which is also very well known at Ukraine. Very moist and tasty.

Ingredients Nutrition


  1. In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
  2. 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.
  3. Next day drain the meat. Arrange the meat cubes on a skewer.
  4. Broil or grill until done (20 minutes).


Most Helpful

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.

TasteTester January 27, 2008

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.

MarraMamba August 02, 2007

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