Shashlik for a dinner party — went down extremely well

I made Shashlik for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply savoury from lamb fat profile was the main talking point — no one had quite experienced yellow carrots used that way before.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. I explained the a bazaar food stall context as I served it which helped people appreciate it fully. Sarbast lager was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.