Recipe: Lamb Shashlyk

the appetizer:

The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.

Cookbook

Shashlyk

Serves 6

This Georgian dish has become a part of Russian cuisine. The meat can be alternated on skewers with onion quarters, cherry tomatoes, slices of green bell pepper or mushroom caps, and should be served with lemon wedges on a bed of rice. If desired, the shashlyk may be sprinkled with finely minced scallions.

3 lbs. lamb, cut from leg, cubed

Marinade 1

1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. nutmeg
3/4 cup vegetable oil
1/2 cup water
1 Tbsp. chopped parsley
1 medium onion, peeled and minced
1 bay leaf
Pinch ground cloves
Pinch thyme

Marinade 2

3/4 cup vegetable oil
3 Tbsp. lemon juice
1 Tbsp: chopped parsley
1 Tbsp. chopped dill
2 cloves garlic, peeled and crushed
1/2 tsp. salt
1/4 tsp. pepper

Marinade 3

2/3 cup red wine vinegar
1/3 cup vegetable oil
1/4 cup water
1/2 cup red wine
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1/2 tsp. salt and 1/4 tsp. pepper
Optional: pinch cinnamon

For each marinade, combine all ingredients in a glass bowl and put in cubed meat. Let meat stand in marinade for at least 5 hours. The dish will be even better if the meat marinates overnight. Before placing on skewers, dry the meat well and sprinkle lightly with salt and, if desired, a little pepper. Thread on skewers with vegetables (see above), and broil over high heat; a hibachi-type grill, barbecue, or even broiler is fine. The meat and vegetables should be removed from the skewers and placed on rice just before serving, or this can be done at the table.

from:
The Russian Heritage Cookbook
A Culinary Tradition Preserved in 360 Recipes
by Lynn Visson
Overlook Press/Peter Mayer Publishers 2009
Hardcover; $28.95
ISBN-10: 1590201167
ISBN: 978-1-59020-116-9
Recipe reprinted by permission.

Buy The Russian Heritage Cookbook

The Russian Heritage Cookbook

Recipes
- Shashlyk
- Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik)
- Drachena Egg Pudding
- Syrniki Trifunovich
- Tvorozhniki Chernyakhovskaya