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.
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
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)
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
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.
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