Shashlik (russian Lamb Kebabs) Recipe

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Shashlik (Russian Lamb Kebabs)

Jean Ray

By
@Sheepdoc

Adapted from a Sochi-party suggestion site, originally from Saveur. Marinate overnight, cook on grill.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
18 Hr
Cook:
45 Min
Method:
Grill

Ingredients

1/2 c
fresh dill, minced
1/2 c
club soda
2 Tbsp
white vinegar
1 1/2 Tbsp
coriander
1 1/2 Tbsp
paprika
1 tsp
cumin
1 tsp
salt
1/2 tsp
ground black pepper
1 1/2 lb
lamb, in 2" chunks
2
small yellow onions, cut in wedges
1
small yellow onion, minced
1/4 c
olive oil
2 1/2 tsp
minced garlic
3 Tbsp
tomato paste
1 tsp
red pepper flakes
16
pitted prunes, chopped
1 28 oz can(s)
crushed tomatoes in juice
1 c
fresh cilantro, minced
1/2 c
fresh parsley, minced
1 Tbsp
lemon juice

Step-By-Step

1Combine half the dill with the club soda, vinegar, 1 tsp. coriander, and paprika, cumin, salt, and pepper in a bowl. Add lamb and onion wedges; cover and refrigerate overnight.

2Heat oil in a pan over medium heat. Add minced onion and garlic; cook 6-8 minutes. Add remaining coriander, plus tomato paste, red pepper flakes, prunes, and salt, and pepper to taste; cook until caramelized, 2-3 minutes. Add tomatoes; simmer until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and lemon juice.

3Heat grill on high. Bank coals or turn off one burner. Alternate lamb and onions on skewer. Cook over heat 18-20 minutes for rare. If outside is cooking too fast, move to a cooler area.

4Remove from skewers and serve with tomato prune sauce.

About this Recipe

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