Lamb Shashlik – Rainer Sass

Cut lamb salmon into 4 bite-sized pieces – so each person gets 2 shish kebabs always with 2 pieces of lamb and a whole shallot. So on a short wooden skewer put lamb shallot lamb – season with salt and pepper and fry briefly all around in olive oil then remove from the frying pan – extinguish gravy with clear soup and wine. Add tomato pulp, paradeis pulp, spices and garlic, stir well and season with salt, pepper and a touch of sugar. Put the shish kebabs in it and bake it in the oven at 180 °C for 20 minutes. In between turn to the other side and maybe pour new olive oil. Very tasty with solo or long grain rice with bread.

Tip: Always use aromatic spices to refine your dishes!

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