Shashlik (Russian Lamb Kebabs)

Shashlik (russian Lamb Kebabs) Recipe

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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


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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
small yellow onions, cut in wedges
small yellow onion, minced
1/4 c
olive oil
2 1/2 tsp
minced garlic
3 Tbsp
tomato paste
1 tsp
red pepper flakes
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)


  • 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.

Printable Recipe Card

About Shashlik (Russian Lamb Kebabs)

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

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