Fizonag (Ossetian Kebabs) is a traditional South Ossetian recipe for a classic shish kebab of meat marinated with onion and lemon juice cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic South Ossetian version of: Ossetian Kebabs (Fizonag).
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Historically in Ossetia shish kebab ('fizonag') was cooked using veal or lamb, as other meat couldn’t be served at the traditional festivities. Lately, however, pork, chicken, and fish have been used to prepare shish kebab for picnics and events other than national holidays. Pork shish kebab turns out to be the juiciest version, whose preparation it doesn’t require special skills.
Ingredients:
1kg pork, veal or lamb cut into large chunks
2 onions, coarsely chopped
50ml lemon juice
Method:
Cut the meat into pieces about the size of a chicken egg. Set in a bowl, pour over and rub in the lemon juice then mix in the onions to combine. Cover the bowl and set aside to marinate in a cool place for 2–3 hours.
In the meantime, pre-heat your barbecue so that your coals have a nice coating of white ash by the time your meat is ready.
Thread pieces of meat and the larger pieces of onion onto metal skewers. Brush with any of the left-over lemon juice in the bowl.
Set the shish kebabs on your barbecue and cook, turning frequently for about 20 minutes, or until the meat is cooked through and lightly charred on its surface.
These kebabs are traditionally served garnished with herbs and accompanied with onion rings dressed with vinegar.
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