: Fresh thin flatbread to wrap the hot meat and soak up the juices.
: Mix the meat with the onion juice, freshly ground black pepper, and a pinch of zira. Resting : Let it marinate in a cool place for 3–5 hours. recepty ot stalika shashlyk
: Use a large amount of onion (nearly 1:1 ratio by weight). : Fresh thin flatbread to wrap the hot
💡 : According to Khankishiev, the most important "ingredient" is the mangal (grill) temperature. The coals should be covered in a light layer of white ash to ensure a steady, even heat that sears the meat without burning it. If you'd like, I can provide: freshly ground black pepper