Lamb shish kebab and camping kharcho

Description

Meat for such a barbecue can be taken from any part of the lamb carcass. We, for example, prepared several skewers from a shoulder blade, and the rest from a hind leg. The skewers from the hind leg turned out to be somewhat more tender, so the shoulder blade could be marinated longer. If you bought the most tender part of the carcass - the loin, the kidney part - then an hour of marinating in onion and pomegranate juice will be enough for you. For our camping kharcho, you can take the most unfortunate pieces, in your opinion - the toughest or ugliest, in the soup it will not be noticeable at all, especially if you chop the lamb really finely

Cooking

Step 1

Coarsely chop the meat, thinly onion, put in a bowl, squeeze with your hands until juice appears, mix with meat and pomegranate juice with seeds. Marinate 5-12 hours.

Step 2

Thread meat onto skewers, grill over coals, turning, until desired doneness. Submit immediately.

Step 3

For kharcho, finely chop the meat from 1 skewer.

Step 4

Fill the cauldron 2/3 with water and hang it over the fire or bury it in the coals. When it boils, put the rice, cook for 10 minutes, add the onion from the marinade.

Step 5

Burn the tomatoes over coals, remove the skin, chop the pulp, add to the soup.

Step 6

In 10 minutes. put meat, salt and seasoning for kharcho, cook for another 10 minutes. Season generously with chopped herbs, put crushed garlic and serve.