Lamb Shashlyk

Lamb Shashlyk Recipe - Traditional Russian Dish

Region / culture: Russia | Preparation time: 2-3 hours | Cooking time: 15-20 minutes | Servings: 4

Introduction

Lamb Shashlyk is a traditional dish that originated in the Caucasus region and is popular in many Middle Eastern and Central Asian countries. This dish consists of marinated lamb skewered and grilled to perfection, resulting in a flavorful and tender meal.

History

The history of Lamb Shashlyk dates back to ancient times when nomadic tribes in the Caucasus region would cook meat over an open flame. Over time, this cooking method evolved into the dish we know today as Shashlyk. It has become a staple in many cultures and is often enjoyed during celebrations and gatherings.

Ingredients

500 g of lamb
2 onions, sliced
10 g of green onion
20 g of tomatoes and cucumbers
0.5 lemon
1 tbsp vinegar
1 tbsp butter
0.5 tsp black pepper
1 tsp lemon and/or lime juice
100 g potato vodka (optional)

How to prepare

Wash and cut the lamb into 1-inch cubes. Place them in a large pan and add salt, pepper, onions, vinegar, lemon or lime juice, and, if desired, vodka.
Cover the pan and refrigerate for 2 – 3 hours or overnight.
Skewer the meat on spits, alternating with sliced onions.
Place the shashlyk on hot charcoals and brown them, turning frequently for 15 – 20 minutes to ensure even cooking.
Before serving, transfer the shashlyk (with or without spits) to a plate and drizzle with oil or melted butter. Sprinkle with chopped green onions.
Serve with sliced cucumbers, lemons, and tomatoes.

Variations

Substitute lamb with chicken or beef for a different flavor.
Add vegetables such as bell peppers, mushrooms, or cherry tomatoes to the skewers for a colorful and nutritious twist.

Cooking Tips & Tricks

Marinate the lamb for at least 2-3 hours or overnight to allow the flavors to fully develop.

- Make sure to soak the skewers in water before threading the meat to prevent them from burning on the grill.

- Cook the shashlyk over hot charcoals to achieve a smoky flavor and charred exterior.

- Turn the skewers frequently to ensure even cooking and prevent the meat from drying out.

Serving Suggestions

Lamb Shashlyk can be served with rice, salad, or flatbread. It pairs well with yogurt-based sauces or chutneys for added flavor.

Cooking Techniques

Grilling

Ingredient Substitutions

Use apple cider vinegar or white wine vinegar instead of regular vinegar.

- Replace butter with olive oil for a healthier alternative.

Make Ahead Tips

You can marinate the lamb in advance and store it in the refrigerator until ready to grill. This allows for easy preparation and quick cooking when you are ready to enjoy the dish.

Presentation Ideas

Serve Lamb Shashlyk on a platter garnished with fresh herbs and lemon wedges for a visually appealing presentation.

Pairing Recommendations

Lamb Shashlyk pairs well with a light and refreshing salad, grilled vegetables, or a side of couscous. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover Lamb Shashlyk in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and heat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Lamb Shashlyk is a good source of iron, zinc, and vitamin B12.

Alergens

Allergens: None

Summary

Lamb Shashlyk is a nutritious dish that is high in protein and essential vitamins and minerals. It is a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Lamb Shashlyk is a delicious and flavorful dish that is perfect for grilling season. With its tender and juicy meat, aromatic marinade, and smoky charred flavor, this dish is sure to be a hit at your next gathering. Enjoy this traditional recipe with family and friends for a memorable dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Lamb Shashlyk. The paper was yellowed and tattered, the ink faded from years of handling. It was written in a flowing script, with notes scribbled in the margins. This was no ordinary recipe; it was a treasure trove of flavors and memories.

I had come across the recipe in an old cookbook that had belonged to my great-grandmother. She was a wonderful cook, known throughout the village for her delicious meals. I had always admired her skill in the kitchen and had spent many afternoons watching her cook, trying to soak up as much knowledge as I could.

One day, as I was flipping through the pages of her cookbook, I stumbled upon the recipe for Lamb Shashlyk. I had never heard of this dish before, but the ingredients and instructions intrigued me. It called for marinating chunks of lamb in a fragrant mixture of herbs and spices, then skewering them with vegetables and grilling them over an open flame.

I knew I had to try it. I could almost taste the smoky, savory flavors just from reading the recipe. But there was one problem - the instructions were vague, with no specific measurements or cooking times. It seemed as though my great-grandmother had assumed that anyone making this dish would already know how to do so.

Undeterred, I set out to learn. I asked my grandmother if she knew anything about Lamb Shashlyk, but she shook her head. "I've never made it before," she said. "But I'm sure we can figure it out together."

And so we set to work. We gathered the ingredients - lamb, onions, bell peppers, tomatoes, garlic, and a variety of spices. I carefully measured each one out, trying to guess at the quantities based on the vague instructions in the recipe. My grandmother watched me with a smile, offering advice and encouragement.

Next came the marinade. This was the heart of the dish, the key to infusing the meat with flavor. I combined olive oil, vinegar, lemon juice, garlic, paprika, cumin, and a touch of honey in a bowl, whisking it all together until it formed a fragrant paste. I poured it over the chunks of lamb, making sure each piece was coated evenly, then covered the bowl and placed it in the refrigerator to marinate for several hours.

As the meat soaked up the flavors, my grandmother and I prepared the vegetables for skewering. We chopped the onions, peppers, and tomatoes into large chunks, careful to keep them all roughly the same size so they would cook evenly on the grill. We threaded them onto metal skewers, alternating with the marinated lamb, creating colorful, fragrant kebabs.

Finally, it was time to cook. My grandmother fired up the grill while I carefully placed the skewers on the hot grate, the meat sizzling and sending up plumes of aromatic smoke. I turned them carefully, watching as the meat browned and the vegetables charred, releasing their sweet juices.

When the Lamb Shashlyk was finally ready, we sat down to eat. The meat was tender and juicy, infused with the flavors of the marinade and the smoke from the grill. The vegetables were sweet and caramelized, the perfect accompaniment to the rich meat.

As we ate, my grandmother told me stories of her own grandmother, the one who had passed down this recipe through the generations. She spoke of long summers spent grilling in the backyard, of family gatherings and celebrations where Lamb Shashlyk was always the star of the show.

I listened, savoring each bite and each word, grateful for the opportunity to learn and carry on this tradition. I knew that this recipe would become a staple in my own kitchen, a reminder of my family's past and a link to our future.

And so, every time I make Lamb Shashlyk, I think of my great-grandmother and my grandmother, of the love and care they put into their cooking. I am grateful for their wisdom and their guidance, for the gift of this recipe that has brought so much joy and flavor into my life. And I know that as long as I continue to cook and share this dish, their legacy will live on, passed down from generation to generation.