Shashlik – grilled lamb kebabs

This Russian interpretation of lamb kebabs incorporates zucchini, tomatoes, red onions, and an array of spices. Delicious alone, with rice or salad, or wrapped in pita!

By , A Palatable Pastime

  • close
    Grilled lamb kabobs are a delicious way to experiment with spices in a hearty meal.
    View Caption

This is a delicious version of a lamb kebab with an ingredients list a mile long. You’ll just have to trust me on those: I found them on a package of shashlik marinade that was imported from Russia, so it is definitely authentic. I was a little worried myself as I added some of them. I mean, basil plus nutmeg?

But the end result actually works, and the flavor is not the same as you would get from a Middle Eastern kebab.

The sauce I came up with because it just seemed to need a sauce, or else I am just too accustomed to Greek souvlaki on pita. But it works, too. But in any case, you could just eat this as kebabs on a plate with a side of steamed kasha or rice pilau and a small salad.

Recommended: 11 chilled soups for summer

I liked it as a sandwich, and although I am not quite sure if that part is typical or not, it is kind of typical of what I would do.

Shashlik – grilled lamb kebabs

Servings: 3-4 Time: 6 hours
Difficulty: easy

1 pound boneless lamb, cut into cubes
1-2 small zucchini, oblique cut (optional)
grilled flat bread (optional on the side)
chopped tomato (optional on the side)
chopped red onion (optional on the side)

Marinade Ingredients:

1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground coriander
1/2 teaspoon fresh basil paste
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon savory
1/2 teaspoon salt
1/4 teaspoon aleppo pepper or red pepper flakes
1 teaspoon tomato paste
1/8 teaspoon ground nutmeg

Sauce:

1/2 cup sour cream or thick Greek yogurt
1/4 cup kefir
1/4 cup roasted garlic cloves
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Mix together ingredients for the marinade and marinate lamb pieces 6 hours or overnight.

2. Thread lamb onto grilling skewers along with pieces of cut zucchini.

3. Stir together ingredients for sauce and prep onions, and tomato.

4. Grill lamb over medium hot coals until cooked to medium or well done, 10-15 minutes.

5. Griddle bread at the last minute if using so it is warm and pliable.

Related post at A Palatable Pastime: Pork Chops in Cherry Sauce

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...