Method of preparation

Rinse the lamb, free from films and tendons, cut into approximately equal pieces.

Finely chop the onion. Place part of the onion on the bottom of the bowl where the meat will be put for marination.

Rub each piece of meat with salt and seasoning, and put it in a bowl, sprinkle with vegetable oil and cover with onion. Cover the bowl with a lid (cling film). Refrigerate and marinate overnight.

Depending on the type of meat, you can skewer it or put on a bbq net (or baking sheet) and cook for 5-10 minutes over high heat, then reduce the heat to medium and continue until cooked.

* If you use ASW seasoning “Salt of Budjak” with paprika, the marination process will take 1.5-2 hours.

Enjoy your meal!