LAMB SHASHLIKS WITH ROSEMARY & GARLIC
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Provided by John Torode
Categories Main course
Time 1h20m
Yield Makes about 14 skewers
Number Of Ingredients 11
Steps:
- Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
- Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
- Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)
Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.
Provided by littleturtle
Categories Lemon
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
- Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
- For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
- Slide the meat off onto individual plates and garnish with scallions and lemon.
Nutrition Facts : Calories 686.1, Fat 52.2, SaturatedFat 21.6, Cholesterol 163.3, Sodium 729.5, Carbohydrate 15.4, Fiber 3.6, Sugar 4.9, Protein 39.5
UKRAINIAN SHASHLYK
Make and share this Ukrainian Shashlyk recipe from Food.com.
Provided by Olha7397
Categories Lamb/Sheep
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- Arrange the meat cubes on a skewer.
- Brush the filled skewers very generously with cooking oil.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.
Nutrition Facts : Calories 744, Fat 57.9, SaturatedFat 16.7, Cholesterol 152, Sodium 714.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.8, Protein 42.5
SHASHLIK (GRILLED LAMB)
Provided by Marian Burros
Categories dinner, project, main course
Time 3h15m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Beat the lemon juice with the oil and add the bay leaf.
- Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
- To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams
RUSSIAN SHASHLIK WITH RHUBARB SAUCE
These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
- For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
- Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.
Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
More about "lamb shashlik recipes"
SHASHLIK - AUTHENTIC AND TRADITIONAL CAUCASIAN RECIPE
From 196flavors.com
4.3/5 (3)Category Main CourseAuthor Mike BenayounTotal Time 25 mins
- Mix all the ingredients in a glass bowl. Cover and marinate in the refrigerator for a few hours and up to 24 hours.
- Divide the meat evenly among 4 skewers and grill on BBQ (preferably charcoal) for about 15 minutes, turning them occasionally.
GRILLED LAMB SHASHLIK KEBAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (49)Total Time 2 hrs 27 minsCategory Dinner, EntreeCalories 440 per serving
SHASHLIK: THE CLASSIC SOVIET COOKOUT MEAL - RUSSIA BEYOND
From rbth.com
SHASHLIK - WIKIPEDIA
From en.wikipedia.org
MOROCCAN LAMB KEBABS RECIPE - THE SPICE HOUSE
From thespicehouse.com
SHASHLIK RECIPE (CENTRAL ASIAN GRILLED SKEWERED LAMB)
From whats4eats.com
7 MOST DELICIOUS RUSSIAN WAYS TO MARINADE YOUR BBQ …
From rbth.com
TENDER BEEF KEBABS (SHASHLIK) RECIPE
From natashaskitchen.com
SHASHLIK | TRADITIONAL MEAT DISH FROM RUSSIA, EASTERN …
From tasteatlas.com
SHASHLIK (RUSSIAN SHISH KEBABS) | THE DOMESTIC MAN
From thedomesticman.com
LAMB SHASHLIK - LAMB RECIPES - DIABETES.CO.UK
From diabetes.co.uk
EATING SHASHLIK IN UKRAINE - GRAINEWS
From grainews.ca
PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK) - 30 MINUTE DINNERS
From manysimplerecipes.com
MARINATE AND GRILL THESE TASTY LAMB SHASHLIK KEBABS
From pinterest.com
SHASHLIK – GRILLED LAMB KEBABS - CSMONITOR.COM
From csmonitor.com
LAMB SHASHLIK | LOVELY CUISINE# | GENIUS COOK - HEALTHY NUTRITION ...
From geniuscook.com
LAMB SHISHLIKI – CARZAN LOCAL MARKET
From carzanmarket.ca
100% LAMB SHASHLIK | WHOLE LAMB COOKING RECIPE - YOUTUBE
From youtube.com
FOOD: SHASHLIK | ENCYCLOPEDIA.COM
From encyclopedia.com
SHASHLIK KEBABS WITH SOUR CREAM DIP AND PLUM SAUCE - BBC FOOD
From bbc.co.uk
GRILLED SPICED LAMB SKEWERS (SHASHLIK) - SUNSET MAGAZINE
From sunset.com
SHASHLIK (RUSSIAN LAMB KEBAB WITH TOMATO-PRUNE SAUCE)
From saveur.com
FROM SIZZLING SHASHLIK TO SPICY SEEKH KEBABS: BARBECUE RECIPES …
From theguardian.com
THE OFF-GRID GOURMAND: FIRE-ROASTED SHISHLIKI - THE SASKATCHEWAN …
From saskborder.com
RUSSIAN SHASHLIK: SAUCES AND MARINADES - RUSSIANFOODUSA BLOG
From blog.russianfoodusa.com
MTSVADI (THE BEST GEORGIAN SHASHLIK) - LAVENDER & MACARONS
From lavenderandmacarons.com
SHISHLIK (PERSIAN LAMB CHOPS, کباب شیشلیک) – PARISA'S KITCHEN
From parisaskitchen.com
RUSSIAN SHASHLIK RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
LAMB & FOOD: SHASHLIK (RUSSIAN SHISH KEBABS)
From lambinfood.blogspot.com
LAMB SHASHLIK RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
LAMB SHASHLIK | CENTRAL ASIAN LAMB SKEWER RECIPE - SOMEBODY …
From somebodyfeedseb.com
LAMB SHASHLIK RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK) - AHEAD OF THYME
From aheadofthyme.com
MARINADE FOR LAMB SHASHLIK - FOOD-AND-RECIPES.COM
From food-and-recipes.com
LAMB SHASHLIK RECIPE (RUSSIAN SHASHLIK) - COOKING COUNTY
From cookingcounty.com
MOROCCAN LAMB KABOBS (SHASHLIK) - THE GOURMET GOURMAND
From thegourmetgourmand.com
LAMB SHASHLIK - MELBKOSHER.COM.AU
From melbkosher.com.au
SHASHLIK - CHEF'S PENCIL
From chefspencil.com
PERSIAN STYLE LAMB CHOPS LAMB SHASHLIK - SORTEDFOOD
From sortedfood.com
MUTTON SHASHLIK RECIPE - NDTV FOOD
From food.ndtv.com
RUSSIAN SHASHLIK RECIPE - YOUTUBE
From youtube.com
You'll also love