The Russian take on the grilled lamb kebab.
Shashlik – Grilled Lamb Kebabs
by Sue Lau | Palatable Pastime
This is a delicious version of a lamb kebab with an ingredients list a mile long. You’ll just have to trust me on those: I found them on a package of shashlik marinade that was imported from Russia, so it is definitely authentic. I was a little worried myself as I added some of them. I mean, basil plus nutmeg?
But the end result actually works, and the flavor is not the same as you would get from a Middle Eastern kebab.
The sauce I came up with because it just seemed to need a sauce, or else I am just too accustomed to Greek souvlaki on pita. But it works too. But in any case, you could just eat this as kebabs on a plate with a side of steamed kasha or rice pilau and a small salad.
I liked it as a sandwich, and although I am not quite sure if that part is typical or not, it is kind of typical of what I would do. 😉
Shashlik - Grilled Lamb Kebabs
- 1 pound boneless lamb, cut into cubes
- 1-2 small zucchini, oblique cut (optional)
- grilled flat bread (optional on the side)
- chopped tomato (optional on the side)
- chopped red onion (optional on the side)
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon fresh basil paste
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon savory
- 1/2 teaspoon salt
- 1/4 teaspoon aleppo pepper or red pepper flakes
- 1 teaspoon tomato paste
- 1/8 teaspoon ground nutmeg
- 1/2 cup sour cream or thick Greek yogurt
- 1/4 cup kefir
- 1/4 cup roasted garlic cloves
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Mix together ingredients for the marinade and marinate lamb pieces 6 hours or overnight.
- Thread lamb onto grilling skewers along with pieces of cut zucchini.
- Stir together ingredients for sauce and prep onions, and tomato.
- Grill lamb over medium hot coals until cooked to medium or well done, 10-15 minutes.
- Griddle bread at the last minute if using so it is warm and pliable.
Recipe from: palatablepastime.com
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All material © Sue Lau and Palatable Pastime