Shashlik (Russian Lamb Kebab with Tomato-Prune Sau

Shashlik (russian Lamb Kebab With Tomato-prune Sau Recipe

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Lynette !


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.


★★★★☆ 1 vote

20 Min
1 Hr


  • 1/2 c
    dill, minced
  • 1/2 c
    seltzer water
  • 2 Tbsp
    white vinegar
  • 1 1/2 Tbsp
    ground coriander
  • 1 1/2 Tbsp
  • 1 tsp
  • ·
  • ·
  • 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

How to Make Shashlik (Russian Lamb Kebab with Tomato-Prune Sau


  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.

Printable Recipe Card

About Shashlik (Russian Lamb Kebab with Tomato-Prune Sau

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

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