Best 3 Jacques Pepin Lamb Shashlik Recipes
**Tantalize your taste buds with Jacques Pépin's Lamb Shashlik, a delectable dish that combines succulent lamb, aromatic vegetables, and a tantalizing marinade, grilled to perfection. This flavorful recipe is complemented by a selection of equally enticing dishes, including a refreshing cucumber and yogurt sauce, a zesty tomato and onion salsa, and fluffy pilaf rice. Whether you're hosting a backyard barbecue or seeking a weeknight dinner with a gourmet touch, these recipes offer a culinary journey that will leave you craving more.**
Here are our top 3 tried and tested recipes!
GRILLED LAMB SHASHLIK KEBABS
Steps:
- Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
- Enjoy.
Nutrition Facts : Calories 440 kcal, Carbohydrate 12 g, Cholesterol 73 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 6 g, Fat 33 g, ServingSize 3-4 Portions (3-4 Servings), UnsaturatedFat 0 g
SHASHLIK (GRILLED LAMB)
Provided by Marian Burros
Categories dinner, project, main course
Time 3h15m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Beat the lemon juice with the oil and add the bay leaf.
- Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
- To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams
LAMB SHASHLIKS WITH ROSEMARY & GARLIC
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Provided by John Torode
Categories Main course
Time 1h20m
Yield Makes about 14 skewers
Number Of Ingredients 11
Steps:
- Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
- Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
- Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
Tips:
- To ensure the lamb is tender, use a meat mallet to pound it thin before marinating.
- Use a flavorful marinade to infuse the lamb with taste. The marinade used in this recipe includes olive oil, lemon juice, garlic, thyme, and rosemary.
- Allow the lamb to marinate for at least 30 minutes, or up to overnight, to maximize the flavor.
- Use wooden or metal skewers to prevent the lamb from burning. If using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
- Cook the lamb over medium-high heat, turning frequently, until it is cooked through. The lamb should be cooked to an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
- Serve the lamb shashlik immediately with your favorite sides, such as rice, roasted vegetables, or a salad.
Conclusion:
Jacques Pepin's Lamb Shashlik is a delicious and easy-to-make dish that is perfect for a summer cookout or a special occasion. The lamb is marinated in a flavorful mixture of olive oil, lemon juice, garlic, thyme, and rosemary, then grilled on skewers until cooked through. Serve the lamb shashlik with your favorite sides, such as rice, roasted vegetables, or a salad, for a complete and satisfying meal.
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