Lamb Shashlik Recipes

TENDER BEEF KABOBS (SHASHLIK) RECIPE

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 refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: 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. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
• Grill 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. Serve with your favorite steak sauce

LAMB SHASHLIKS WITH ROSEMARY & GARLIC

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.

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.

RUSSIAN SHASHLIK

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.

SHASHLIK (GRILLED LAMB)

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.)

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.

PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK)

Steps:

• 1. Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, salt and pepper in your food processor and blend 2. Dissolve the ground saffron in the hot water. 3. Add the saffron mixture to your food processor and continue to blend until sauce is yellow. 4. Place the lamb chops in a large ziploc bag or tupperware container. 5. Pour the marinade on the lamb chops and fully coat. 6. Marinade in the fridge for at least 1-2 hours. 7. Cook: Preheat oven to 400 F. 8. Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat. 9. Heat the olive oil in a large skillet over medium-high heat. 10. Drain and transfer the lamb to the skillet. Discard the rest of the marinade. 11. Sear the lamb, cooking for 3 minutes on each side. 12. Transfer the lamb onto a lined baking tray. 13. Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.

LAMB "SHASHLIK"

Steps:

• For marinade In a deep bowl mix Mustard, Soya sauce, Butter, Cilantro, Salt, Kefir and Garlic. Whisk together. For "Shashlik" Trim the fat of the shoulder, cut the Lamb into 1" cubes. Drop them into the marinade, and let sit for at least 2 hours, preferably 4. Take the lamb out and thread onto metal skewers, with Tomato and sweet Pepper slices alternating between the meat. Cook over coals, on medium heat and turning often.