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
GEORGIAN LAMB MARINADE
This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb.
Provided by joan.keith
Categories Lamb/Sheep
Time P1DT2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients. Pour into a large baggie and add lamb. Seal baggie, removing as much air as possible. Put in another baggie and seal. Refrigerate overnight, turning occasionally. Roast as normal starting in a hot oven, about 400 degrees and turning down after 10 minutes to 325 or so. Cook till done, using a meat thermometer. The time will depend on how large the lamb is, whether it has a bone, etc.
Nutrition Facts : Calories 42.7, Fat 3.4, SaturatedFat 0.5, Sodium 582.4, Carbohydrate 3.2, Fiber 0.4, Sugar 1.3, Protein 0.3
ALEXANDER DUMAS'S GEORGIAN-STYLE LAMB KEBABS
Alexander Dumas is best known for writing such novels as The Three Musketeers and The Count of Monte Cristo, but he also traveled and wrote about food. This recipe was adapted by Steven Raichlen to add a traditional Georgian spice mix. If you can't find sumac, leave it out. The software does not accept dried marigold, so I have substituted turmeric. From the Barbecue Bible. Prep time includes 1 hour marinating time.
Provided by Chocolatl
Categories Lamb/Sheep
Time 1h22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
- Add lamb and toss thoroughly to coat.
- Cover and refrigerate for 30 minutes.
- Add onion and vinegar.
- Toss thoroughly to coat.
- Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
- Preheat grill.
- Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
- Oil grill grate.
- Arrange skewers on grill.
- Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
- Sprinkle with sumac if desired.
Nutrition Facts : Calories 538.3, Fat 43.6, SaturatedFat 17.1, Cholesterol 122.5, Sodium 686.7, Carbohydrate 3.2, Fiber 0.7, Sugar 1.2, Protein 29.1
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