Shashlik

0 0
Shashlik

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 kg lamb shoulder meat cut in 2 inch chunks or lamb leg
4 Bay Leaves
4 sliced onions
2 tsp Salt
2 tsp black ground pepper
2 tbsp Oil
1 1/2 cups mineral water
Paprika Powder
  • Serves 12
  • Medium

Ingredients

Directions

Share

Shashlik is very popular dish in Russia and Central Asia and around the world. It’s not actually Russian in origin, but enjoyed across Russia, and is often referred to as Russian Shashlik. It’s a common sight in late spring or summer to see many people in parks all across the country making shashlik: pieces of marinated meat fried on a skewer over burning coals. Although shashlik originated in the Caucasus, it is now a big part of Russian culture.

Shashlik is usually made with lamb, pork or chicken cut into large pieces and marinated for a few hours. The most common marinades are kefir, soy sauce or lemon juice, mixed with herbs, spices, and sometimes vegetables such as onions, garlic, or tomatoes. To accompany it, Russians like to have potatoes, baked in foil in the coals, or grilled veggies.

Typically there is also a dip of choice, for example, ketchup or adzhika, a pungent sauce from the Caucasus. Yummy!

Preparation:

  1. 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.
  2. Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
  3. 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.
  4. 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.

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pelmeni
previous
Pelmeni (Dumplings)
next
Belgian endive and ham
Pelmeni
previous
Pelmeni (Dumplings)
next
Belgian endive and ham