|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 3g||9%|
|Total Sugars 6g|
|Vitamin C 38mg||192%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shashlik is a type of shish kebab that is popular in Russia and Central Asia. It consists of marinated meat that is skewered and then grilled to perfection. With skewers of vegetables grilling alongside, shashlik is the ultimate cookout food. This recipe uses lamb, onions, cherry tomatoes, and green peppers, along with a simple marinade of lemon juice, olive oil, and seasonings, making for a simple and delicious meal.
Traditionally, the shashlik is cooked on a mangal, which is an open charcoal grill—without grates—that has notches to fit the long metal skewers filled with meat and vegetables. If you'd like to replicate this cooking technique, you can simply remove the grates from your charcoal grill as long as the skewers will balance safely on the edges. Otherwise, place the skewers on the grates of a charcoal or gas grill. To keep the recipe as authentic as possible, use metal skewers and charcoal.
This recipe is quite simple, but the lamb does need two to three hours to marinate, so be sure to plan ahead. Because the meat takes longer to cook than the vegetables, they are placed on their own skewers and put on the grill earlier. Serve the shashlik with Russian potato salad (olivye), rice pilaf, beet and potato salad, or even couscous.
1 pound lamb, leg or shoulder, trimmed of all fat, cut into 2-inch cubes
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground red pepper (like cayenne)
2 medium onions, cut into eighths
1 pint cherry tomatoes
2 large green peppers, cut into 1-inch chunks
Gather the ingredients.
In a bowl, combine the lamb, olive oil, lemon juice, pepper, salt, and red pepper. Allow to marinate in the refrigeratorfor at least 2 to 3 hours prior to cooking.
Apply a light coat of oil onto each skewer prior to threading the meat. Place the marinated meat onto the skewers (about 6 cubes per skewer).
Place the vegetables on separate skewers, alternating the type of vegetable.
Place the lamb shashlik skewers on the grill or under the broiler and cook for 10 to 12 minutes, or until the meat reaches your desired doneness. Rotate the skewers to ensure even cooking.
Add the vegetable skewers to the grill during the last 5 minutes of cooking time. Turn every so often to cook all sides. The vegetables should be crisp, yet tender. Be careful not to overcook.
Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.