Ingredients
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2 kg lamb shoulder meat cut in 2 inch chunksor lamb leg
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4 Bay Leaves
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4 sliced onions
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2 tsp Salt
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2 tsp black ground pepper
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2 tbsp Oil
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1 1/2 cups mineral water
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Paprika Powder
Directions
Although Shashlik is not a Russian dish per se, it is a very popular dish in Russia (and around the world!) In Russia, it is often referred to as Russian Shashlik.
In spring and summer, it is common to see people enjoying shashlik while walking around downtown or in parks, as it is often served from food trucks or street stands. It is essentially a snack made from pieces of marinated meat (usually lamb, pork or chicken, in soy sauce, kefir, lime or lemon juice) fried on a skewer over burning coals. Russians love to eat it with sour cream, mustard, ketchup or a special barbeque sauce called adzhika.
Preparation:
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In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil, and water. Using your hands, mix them all together then set aside in the fridge to marinate overnight. If in a hurry, refrigerate for a minimum of 4 hours.
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Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
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Prepare the BBQ. Place charcoals in the BBQ, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your BBQ is ready.
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Place the skewers on the BBQ and cook until the meat is cooked. The length of time is determined by the heat and height of the charcoal. Don’t burn your meat! Keep turning the shashlik as it cooks, so it doesn’t burn. I like to add hot paprika directly on the skewers for a spicy kick.
