Kazakh Shashlik

Kazakh Shashlik Recipe - Authentic Lamb Skewers from Kazakhstan

Region / culture: Kazakhstan | Preparation time: overnight | Cooking time: 12-20 minutes | Servings: 4-6

Introduction

Kazakh Shashlik is a traditional dish from Kazakhstan that consists of marinated and skewered lamb cooked over an open flame. This dish is popular in Central Asia and is often enjoyed during special occasions and gatherings.

History

Shashlik has been a staple in Kazakh cuisine for centuries, with its origins dating back to the nomadic tribes of the region. The dish was traditionally prepared using lamb or mutton, which was readily available in the region. Over time, the recipe has evolved to include various spices and marinades, making it a flavorful and aromatic dish.

Ingredients

3 lb (1.36 kg) lamb, cut from leg
2 small onions, finely minced
4 large garlic cloves, finely minced
2 large shallots, minced
2 tbsp freshly chopped parsley
2.5 cups unsweetened pomegranate juice
4 tbsp corn oil
8 dashes cayenne pepper

How to prepare

Trim all fat from the meat and cut it into 2-inch chunks.
Place the meat in a small bowl along with the onion, garlic, shallot, parsley, cayenne pepper, and pomegranate juice.
Cover the bowl and refrigerate it overnight.
Remove the meat from the marinade and pat it dry.
Skewer the meat using four substantial skewers.
Brush the meat with oil.
Broil the meat under high heat, turning it often, until it is cooked to your desired doneness.
For a slightly pink center, cook for about 12 minutes. For well-done, cook for about 20 minutes.
Remove the meat from the skewers and serve it on a heated plate with kasha.
VARIATIONS: If desired, 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 vegetables and meat.
Proceed with the recipe as instructed.

Variations

You can add vegetables such as green peppers, tomatoes, and onions to the skewers for a more colorful and flavorful dish.

Cooking Tips & Tricks

Make sure to marinate the meat overnight to allow the flavors to fully develop.

- Use high-quality lamb for the best results.

- Keep an eye on the meat while it is cooking to prevent it from burning.

- Serve the shashlik with traditional sides such as kasha or flatbread.

Serving Suggestions

Serve the shashlik with kasha, flatbread, or a side salad.

Cooking Techniques

Broil the meat under high heat for the best results.

Ingredient Substitutions

You can use beef or chicken instead of lamb for a different flavor.

Make Ahead Tips

You can marinate the meat a day in advance for a more intense flavor.

Presentation Ideas

Serve the shashlik on a heated plate with a sprinkle of parsley on top.

Pairing Recommendations

Pair the shashlik with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains onions and garlic.

Summary

Kazakh Shashlik is a protein-rich dish that is moderate in calories and fats. It is a good source of iron and vitamin B12.

Summary

Kazakh Shashlik is a delicious and flavorful dish that is perfect for special occasions or gatherings. With its tender and juicy meat, aromatic spices, and colorful presentation, this dish is sure to impress your guests. Enjoy this traditional Kazakh recipe with your family and friends!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Kazakh Shashlik. It was many years ago, when I was just a young girl living in a small village in Kazakhstan. My grandmother, who was known for her delicious cooking, had received the recipe from a close friend who had learned it from a Kazakh nomad during her travels.

I was fascinated by the simplicity of the ingredients – just meat, onions, salt, and pepper – and the traditional method of cooking over an open fire. I watched as my grandmother carefully prepared the meat, cutting it into small cubes and marinating it in a mixture of onions, salt, and pepper. The smell of the meat sizzling over the flames filled the air, making my mouth water in anticipation.

As I grew older, I began to help my grandmother more and more in the kitchen. She taught me the importance of patience and attention to detail when cooking, and I soon became her trusted sous chef. Together, we would prepare the Kazakh Shashlik for special occasions and family gatherings, delighting everyone with the rich flavors and tender meat.

Over the years, I have made the recipe my own, adding my own twists and variations to suit my tastes. I have shared it with friends and neighbors, who have all marveled at its simplicity and deliciousness. The recipe has become a staple in my repertoire, a reminder of my roots and the traditional flavors of my homeland.

Now, as I pass on the recipe to the next generation, I feel a sense of pride and nostalgia. The memories of my grandmother’s kitchen, filled with the aroma of spices and laughter, will always hold a special place in my heart. And I hope that those who taste my Kazakh Shashlik will be transported to a time and place where food was made with love and shared with joy.