Shashlik (russian Lamb Kebab With Tomato-prune Sau Recipe

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Shashlik (Russian Lamb Kebab with Tomato-Prune Sau

Lynette !

By
@breezermom

Posting this recipe for a cooking tag game where the players travel around the world through it's cuisines. From Todd Coleman. Marinating time is not included in prep time.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

1 Hr

Method:

Grill

Ingredients

1/2 c
dill, minced
1/2 c
seltzer water
2 Tbsp
white vinegar
1 1/2 Tbsp
ground coriander
1 1/2 Tbsp
paprika
1 tsp
cumin
salt
pepper
1 1/2 lb
boneless lamb shoulder, cut into 2" pieces
3
small onions (2 cut into 2" wedges, 1 minced)
1/4 c
olive oil
5
garlic cloves, minced
3 Tbsp
tomato paste
1 tsp
crushed red chile flakes
16
pitted prunes, roughly chopped
28 oz can(s)
whole peeled tomatoes in juice, crushed
1 can(s)
cilantro, minced
1/2 c
parsley, minced
1 Tbsp
lemon juice
2
12" metal skewers

Directions Step-By-Step

1
Combine half the dill with the seltzer, vinegar, 1 tsp coriander, and paprika, cumin, salt and pepper in a bowl. Add the lamb and onion wedges; cover and chill overnight.
2
Heat oil in a 4 qt saucepan over medium heat. Add the minced onion and garlic; cook for 6-8 minutes. Add the remaining coriander, plus tomato paste, chile flakes, prunes, salt, and pepper; cook until caramelized, 2-3 minutes. Add tomatoes, simmer. Cook until thick, 15 to 20 minutes. Stir in the remaining dill, plus cilantro, parsley, and juice.
3
Heat a charcoal grill or set a gas grill to high; bank the coals or turn off burner on one side. Thread the lamb and onions onto skewers. Grill over the coals, turning as needed, until cooked to desired doneness, 18-20 minutes for medium-rare. If outside burns before the lamb is cooked, move to the cooler side of the grill until done. Serve with the sauce.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Eastern European