shashlik (russian lamb kebabs)

Name: Shashlik (Russian Lamb Kebabs)
Prep time: 18 h
Cook time: 45 min
Yield: 8
Cuisine: Eastern European
Ingredients: 1/2 cup(s) fresh dill, minced; 1/2 cup(s) club soda; 2 tablespoon(s) white vinegar; 1 1/2 tablespoon(s) coriander; 1 1/2 tablespoon(s) paprika; 1 teaspoon(s) cumin; 1 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 1 1/2 pound(s) lamb, in 2" chunks; 2 - small yellow onions, cut in wedges; 1 - small yellow onion, minced; 1/4 cup(s) olive oil; 2 1/2 teaspoon(s) minced garlic; 3 tablespoon(s) tomato paste; 1 teaspoon(s) red pepper flakes; 16 - pitted prunes, chopped; 1 28 oz can(s) crushed tomatoes in juice; 1 cup(s) fresh cilantro, minced; 1/2 cup(s) fresh parsley, minced; 1 tablespoon(s) lemon juice

8 Pinches

Jean Ray

Updated on Jul 27, 2014

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

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prep time 18 Hr

cook time 45 Min

method Grill

yield 8 serving(s)

Ingredients

1/2 cup fresh dill, minced
1/2 cup club soda
2 tablespoons white vinegar
1 1/2 tablespoons coriander
1 1/2 tablespoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, in 2" chunks
2 - small yellow onions, cut in wedges
1 - small yellow onion, minced
1/4 cup olive oil
2 1/2 teaspoons minced garlic
3 tablespoons tomato paste
1 teaspoon red pepper flakes
16 - pitted prunes, chopped
1 28 oz cans crushed tomatoes in juice
1 cup fresh cilantro, minced
1/2 cup fresh parsley, minced
1 tablespoon lemon juice

How To Make shashlik (russian lamb kebabs)

Step 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.

Step 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.
Step 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.
Step 4

Remove from skewers and serve with tomato prune sauce.
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