Shashlik with Grilled Lamb and Chicken

Method

1. Cut meat into 2cm cubes and mix with onion, tomato paste, salt, and pepper.
2. Soak skewers in water for 10 minutes to prevent burning.
3. Preheat grill to medium-high heat. Thread meat onto skewers.
4. Grill for 10-12 minutes, turning occasionally, until meat is cooked through.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.