True Caucasian Shashlik Recipes

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SHASHLIK RECIPE



Shashlik Recipe image

This juicy, tender and tasty German pork shashlik recipe from the oven makes a perfect meal to feed the crowd on chilly nights. Made with pork, onions, bell peppers and vegetable stock without marinating the meat. And served with curry spicy ketchup.

Provided by Ester | esterkocht.com

Categories     Dinner     Lunch     Main Course

Time 3h

Number Of Ingredients 9

2 ½ kg (5.6 lbs) pork shoulder
700 g (1.6 lbs) pork belly (cut into not too thin slices)
1 ½ kg (3.3 lbs) bell peppers ((red, yellow and green))
2.1 kg (4.7 lbs) onions
700 g (1.6 lbs) pork liver
2 liters (67,6 fl oz/ about 8 ½ cups) vegetable stock
875 ml (30 fl oz/ 3 ¾ cups) curry Gewürzketchup
200 ml (6,8 fl oz/ about ¾ cup) water
salt, paprika powder and curry (to sprinkle shashlik before serving)

Steps:

  • Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions.
  • Preheat the oven to 200 °C (395 °F). Put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the skewer is full. It's best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.
  • Arrange shashliks on the baking sheets. We've used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.
  • In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you're not a fan of store-bought ketchup feel free to make homemade curry ketchup. After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done. Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet. Serve immediately!!
  • Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.

PANEER SHASHLIK



Paneer Shashlik image

In this Paneer Shashlik Recipe, we have adopted Afghani and Mughlai flavours that are rich and flavoursome. Creamy, fresh cubes of paneer are marinated in a thick sauce of cream, milk, special spices and herbs which are then covered and left for 2 hours before placing them on skewers and cooking them on a Tava.

Provided by Anushka Bhargava

Categories     Appetizer     Main Course     Snack

Time 30m

Number Of Ingredients 28

1 tsp melon seeds
2-3 green cardamom pods
2-3 black pepper pods
½ tsp poppy seeds
2 tbsp cashew nuts
1 tsp cumin powder
1 tsp coriander powder
Salt (to taste)
1 tsp Kashmiri red chilli powder
1 tsp ginger-garlic paste
¼ cup milk
1 tsp Anardana masala (Pomegranate seed powder)
1 tsp cornflour
¼ cup fresh cream
1 tbsp Special Spice Mix (grounded earlier)
3 tsp oil
2 cups fresh cubed paneer
½ cup cubed red bell peppers
½ cup cubed yellow bell peppers
1 cup cubed onions
1 tsp garam masala powder
½ cup cubed green bell peppers
1 tsp Kashmiri red chilli powder
1 cup cubed tomatoes ( pulp and seeds removed)
¼ cup chopped coriander leaves
Lemon sliced into half
Sliced onions
Coriander-mint chutney

Steps:

  • Ground all the ingredients required for the spice mix into a fine powder.
  • To commence with the Paneer Shashlik Recipe, we will first marinate the paneer cubes. Cut the paneer block into bite-sized cubes. If you are using frozen paneer, make sure to soak them in warm water for 20-25 minutes before marination.
  • In a large bowl, add some fresh cream, milk and ginger-garlic paste. Mix coriander powder, Anardana powder, cumin powder, Kashmiri red chilli powder, salt and the special spice mix we had earlier prepared.
  • Coat cornflour over the paneer cubes by sprinkling some on top and mixing them well. Remember to coat the marinade on the paneer carefully with light hands to prevent the crumbling of the paneer.
  • Cover with cling film and refrigerate the marinade for 1-2 hours.
  • Time to roast the veggies! In a pan, take some oil and add the bell peppers, onions and tomatoes. Let them simmer for a while and add 1 tsp of Kashmiri red chilli powder, 1 tsp garam masala and salt. Sautée them for around 2-3 minutes. Do not let the veggies soften a lot.
  • In a bamboo or a metal skewer, arrange the veggies and paneer in a pattern. Since capsicums and onions are hard, place them on the top and bottom to secure the paneer. Make sure the vegetables and the paneer are of the same size. This ensures all parts of the Paneer Shashlik are cooked equally. Repeat the process of arranging the ingredients on the skewer until you have 5-6 ready.
  • On a non-stick Tava or griller, sprinkle 2-3 tsp of oil and place the skewer. Keep turning until the paneer develops a golden-brown outer coat.
  • Serve them immediately while they're hot. Place them on a platter and squeeze half a lemon to add a tangy aftertaste. Finally, garnish with chopped coriander leaves.
  • Serve alongside coriander-mint chutney and sliced onions.

Nutrition Facts : Calories 0.28 kcal, ServingSize 1 serving

TRUE CAUCASIAN SHASHLIK



True Caucasian Shashlik image

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

3 lbs leg of lamb, boned and trimmed of fat (reserve the fat)
1 onion, chopped
1 garlic cloves, minced or 1 garlic clove, crushed
1 1/2 cups pomegranate juice
salt
1 slice bread, cut into 6 cubes
1/2 cup oil
pepper

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

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)



Georgian Shashlyk (caucasian-style Skewered Lamb) image

Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.

Provided by littleturtle

Categories     Lemon

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, peeled and finely grated
1 tablespoon lemon juice, strained if fresh
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs boneless lamb shoulder or 2 lbs leg of lamb, cut into 1 inch cubes
2 medium onions, cut into 1/4 inch chuncks
10 scallions, trimmed
1 lemon, quartered

Steps:

  • Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
  • Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
  • Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
  • Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
  • Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
  • For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
  • Slide the meat off onto individual plates and garnish with scallions and lemon.

Nutrition Facts : Calories 686.1, Fat 52.2, SaturatedFat 21.6, Cholesterol 163.3, Sodium 729.5, Carbohydrate 15.4, Fiber 3.6, Sugar 4.9, Protein 39.5

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