shashlik (russian lamb kebabs)

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By Jean Ray

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

serves 8
prep time 18 Hr
cook time 45 Min
method Grill

Ingredients For shashlik (russian lamb kebabs)

  • 1/2 c
    fresh dill, minced
  • 1/2 c
    club soda
  • 2 Tbsp
    white vinegar
  • 1 1/2 Tbsp
    coriander
  • 1 1/2 Tbsp
    paprika
  • 1 tsp
    cumin
  • 1 tsp
    salt
  • 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
    crushed tomatoes in juice
  • 1 c
    fresh cilantro, minced
  • 1/2 c
    fresh parsley, minced
  • 1 Tbsp
    lemon juice
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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.

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