shashlik (russian lamb kebab with tomato-prune sau

Name: Shashlik (Russian Lamb Kebab with Tomato-Prune Sau
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Eastern European
Ingredients: 1/2 cup(s) dill, minced; 1/2 cup(s) seltzer water; 2 tablespoon(s) white vinegar; 1 1/2 tablespoon(s) ground coriander; 1 1/2 tablespoon(s) paprika; 1 teaspoon(s) cumin; - salt; - pepper; 1 1/2 pound(s) boneless lamb shoulder, cut into 2" pieces; 3 - small onions (2 cut into 2" wedges, 1 minced); 1/4 cup(s) olive oil; 5 - garlic cloves, minced; 3 tablespoon(s) tomato paste; 1 teaspoon(s) 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 cup(s) parsley, minced; 1 tablespoon(s) lemon juice; 2 - 12" metal skewers

(1 RATING)

7 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jul 28, 2014

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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prep time 20 Min

cook time 1 Hr

method Grill

yield 6-8 serving(s)

Ingredients

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

How To Make shashlik (russian lamb kebab with tomato-prune sau

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.

Step 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.
Step 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.
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