Shashlik (Russian Lamb Kebabs)

Shashlik (russian Lamb Kebabs)

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Jean Ray


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


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18 Hr
45 Min


  • 1/2 c
    fresh dill, minced
  • 1/2 c
    club soda
  • 2 Tbsp
    white vinegar
  • 1 1/2 Tbsp
  • 1 1/2 Tbsp
  • 1 tsp
  • 1 tsp
  • 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

How to Make Shashlik (Russian Lamb Kebabs)


  1. Combine 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.
  2. Heat 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.
  3. Heat 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.
  4. Remove from skewers and serve with tomato prune sauce.

Printable Recipe Card

About Shashlik (Russian Lamb Kebabs)

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

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