Best 4 Russian Lamb Shashlik Recipes
**Russian Lamb Shashlik: A Succulent Journey into Culinary Delights**
Embark on a tantalizing journey into the realm of Russian cuisine with our delectable lamb shashlik, a dish that embodies the essence of culinary artistry. Tender morsels of lamb, marinated in a symphony of aromatic spices and herbs, are skillfully skewered and grilled to perfection over glowing embers. The result is a symphony of flavors, where the succulent meat mingles with the smoky essence of the grill, creating a captivating experience for your taste buds. Our comprehensive guide features a collection of carefully curated recipes, each offering a unique twist on this classic dish. From the traditional marinade to innovative variations, discover the secrets of creating an unforgettable lamb shashlik that will leave your guests clamoring for more.
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
RUSSIAN SHASHLIK
Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.
Categories Main Dish Lamb Regional Cuisine Russian Barbecue
Time 12h
Yield 4
Number Of Ingredients 16
Steps:
- Trim away all fat from meat. Cut into 2 inch chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.
Nutrition Facts :
RUSSIAN SHASHLIK RECIPE (Шашлык)
Steps:
- In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
- Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
- Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
- Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from 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 spice directly on the skewer for a spicy kick.
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
Tips:
- Select high-quality lamb: Opt for lamb shoulder or leg that is well-marbled for a tender and flavorful result.
- Use fresh ingredients: Fresh vegetables and herbs, such as onions, bell peppers, tomatoes, and cilantro, add vibrant flavors to the shashlik.
- Marinate the lamb: Marinating the lamb in a mixture of yogurt, spices, and herbs not only tenderizes the meat but also infuses it with delicious flavors.
- Skewer the ingredients properly: Alternate pieces of lamb with vegetables on the skewers to ensure even cooking and a variety of textures.
- Cook over hot coals: Grill the shashlik over hot coals to achieve a smoky flavor and a slightly charred exterior.
- Baste the shashlik: Brush the shashlik with melted butter or a mixture of oil and herbs during grilling to keep it moist and flavorful.
- Serve with accompaniments: Accompany the shashlik with traditional accompaniments like grilled vegetables, fresh herbs, and a tangy sauce.
Conclusion:
Russian lamb shashlik is a delectable dish that combines tender lamb, flavorful vegetables, and aromatic spices. By following these tips and using the provided recipes, you can create an authentic and satisfying shashlik experience in your backyard or outdoor gathering. Remember to select high-quality ingredients, marinate the lamb properly, skewer the ingredients thoughtfully, and cook the shashlik over hot coals for the best results. Serve it with traditional accompaniments and enjoy the vibrant flavors of this beloved Russian dish.
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