Best 2 True Caucasian Shashlik Recipes
**Explore the Culinary Delights of the Caucasus: A Journey Through Skewered Meat Delicacies**
Embark on a tantalizing culinary adventure as we delve into the world of shashlik, a beloved dish that has captivated taste buds throughout the Caucasus region for centuries. From the vibrant streets of Tbilisi to the serene landscapes of Yerevan, shashlik reigns supreme as a symbol of celebration, unity, and the rich cultural heritage of this diverse region.
Our journey takes us through a symphony of flavors, textures, and aromas as we uncover the secrets behind this iconic dish. From the sizzling skewers of lamb, beef, and chicken to the succulent bites of pork and fish, each variation of shashlik carries its own unique charm and culinary story.
Along the way, we'll explore the art of marinade, the perfect balance of spices and herbs that infuse each morsel of meat with an explosion of flavor. Discover the secrets of grilling over an open fire, a time-honored tradition that imparts an irresistible smoky essence to the shashlik.
Whether you're a seasoned grill master or a culinary novice, our comprehensive guide to shashlik will equip you with all the knowledge and techniques you need to recreate this mouthwatering dish in your own kitchen. So, gather your ingredients, fire up the grill, and let's embark on a culinary expedition that will leave your taste buds dancing with delight.
TRUE CAUCASIAN SHASHLIK
From the Caucasus region of Russia, often sold by street vendors. The fat can be eaten with the meat, though this is not to my taste. Preparation time does not include marinating time.
Provided by echo echo
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
- Cut fat from lamb into slivers.
- Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
- After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
- Brush each skewer's contents with oil and sprinkle with pepper to taste.
- Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
- Slip meat directly off skewer onto plate, one plate for each person being served.
Nutrition Facts : Calories 636, Fat 48.9, SaturatedFat 15.5, Cholesterol 152, Sodium 158.3, Carbohydrate 4.1, Fiber 0.4, Sugar 1, Protein 42.7
TENDER BEEF KABOBS (SHASHLIK)
Make and share this Tender Beef Kabobs (Shashlik) recipe from Food.com.
Provided by Lavender Lynn
Categories Russian
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.
Nutrition Facts : Calories 535.6, Fat 46.7, SaturatedFat 6.9, Sodium 478.4, Carbohydrate 37, Fiber 11.9, Sugar 2.7, Protein 4
Tips:
- For the most tender and flavorful shashlik, use a combination of lamb and beef.
- Cut the meat into 1 1/2-inch cubes and marinate it for at least 2 hours, or overnight.
- Use a variety of vegetables for your shashlik, such as onions, peppers, tomatoes, and mushrooms.
- Skewer the meat and vegetables alternately, leaving a little space between each piece.
- Cook the shashlik over hot coals until the meat is cooked through and the vegetables are tender.
- Serve the shashlik with a side of grilled bread, rice, or salad.
Conclusion:
Caucasian shashlik is a delicious and easy-to-make dish that is perfect for a summer cookout. With its tender meat, flavorful vegetables, and smoky aroma, this dish is sure to please everyone at your table. So next time you're looking for a new grilling recipe, give Caucasian shashlik a try. You won't be disappointed.
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