Barra Kabob - Lamb Shashlik
1 kg lamb, 200 g fat, 2-3 onions, 1 teaspoonful salt, 1 teaspoonful zira, 2 teaspoonfuls coriander seeds, 1 teaspoonful ground pepper or cayenne, 4 teaspoonfuls vinegar.
Chop the lamb and fatty tail into chunks of 15 - 16 g, dredge with salt, pepper and coriander, add finely chopped onion and vinegar. Blend all together thoroughly. To ensure that the lamb marinades well, put it in an enameled porcelain or glazed earthenware saucepan, press down with a weight, cover with a gauze and set aside in a cool place for a period of from 4 to 24 hours.
Then skewer 5 pieces of meat and 1 piece of fat per skewer. Grill the shashlik over a charcoal fire first on one side and then on the other till juice oozes and the meat browns to crustiness. From time to time fan the fire to raise the heat and ensure that it roasts steadily. If the fat trickles down and a flame appears, sprinkle the charcoal with water diluted with white vinegar. Serve the shashlik (2-4 pieces) together with the skewers on a flat cake for one serving. Place a portion or several portions on a platter, garnish with rings of white onion, slices of cucumbers or tomatoes. Fresh vegetables (tomatoes, cucumbers, radishes) or a salad made of them may be served separately.