// SHASHLIK //
Last summer, I came across this Russian dish. In other words it was a dish in full swing throughout the country then, I thought it would be a great time to share this tasty dish so guys would have a lot of time to try this dish before summer. Its not hard!! Trust me! (not sarcastic)
Shashlik is a type of shish kebab commonly found in Russia and the former Soviet republics. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb, but chicken, pork, and beef variations are becoming increasingly prominent.
INGREDIENTS:
1/2 lamb shoulder (2 lbs)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt
METHOD:
I had my eye on this beautifully-marbled lamb shoulder, It was the perfect cut of meat for this dish. It’s such a versatile cut of meat that I actually only used half of it (two of its four pounds) so that I could save the rest for another creation!
Cut the lamb into 2″ chunks, and place in a ziplock bag.
In a blender or food processor, blend the onion, garlic, and water. Combine with the bay leaves, apple cider vinegar, pepper, oregano, and lemon juice and pour everything into the ziplock bag. Marinate in the fridge for four hours.
After four hours, skewer the lamb pieces (if using wooden skewers, soak them for 30 minutes first) and warm up your grill on med/high heat.
Grill on direct heat, rotating the skewers with a pair of tongs every few minutes, and sprinkle the salt over the skewers as they cook.
When you have a hard time looking at the skewers because they are so delicious, remove them from the grill. Should take about 10 minutes altogether.
Let the shashlik rest for five minutes and serve. This dish can be accompanied with lightly salted vegetables, with tomatoes, mushrooms, or cucumbers.
Shashlik is a type of shish kebab commonly found in Russia and the former Soviet republics. Today, it’s a popular summer food cooked over an open fire at social gatherings. It’s traditionally prepared with lamb, but chicken, pork, and beef variations are becoming increasingly prominent.
INGREDIENTS:
1/2 lamb shoulder (2 lbs)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt
METHOD:
I had my eye on this beautifully-marbled lamb shoulder, It was the perfect cut of meat for this dish. It’s such a versatile cut of meat that I actually only used half of it (two of its four pounds) so that I could save the rest for another creation!
Cut the lamb into 2″ chunks, and place in a ziplock bag.
In a blender or food processor, blend the onion, garlic, and water. Combine with the bay leaves, apple cider vinegar, pepper, oregano, and lemon juice and pour everything into the ziplock bag. Marinate in the fridge for four hours.
After four hours, skewer the lamb pieces (if using wooden skewers, soak them for 30 minutes first) and warm up your grill on med/high heat.
Grill on direct heat, rotating the skewers with a pair of tongs every few minutes, and sprinkle the salt over the skewers as they cook.
When you have a hard time looking at the skewers because they are so delicious, remove them from the grill. Should take about 10 minutes altogether.
Let the shashlik rest for five minutes and serve. This dish can be accompanied with lightly salted vegetables, with tomatoes, mushrooms, or cucumbers.
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