Russian Shashlyk Lamb Kebab With Tomato Prune Sauce Recipes

RUSSIAN SHASHLYK (LAMB KEBAB WITH TOMATO PRUNE SAUCE}

Steps:

• Combine 1/2 the dill with seltzer, vinegar, 1 tsp coriander, paprika, cumin, salt and pepper in a bowl with lamb and onion wedges.
• Chill overnight.
• Heat oil in a 4 qt saucepan over medium heat.
• add minced onion and garlic, cook 6-8 minutes.Add remaining coriander, paprika, salt and pepper, prunes, tomato paste and chili flakes, cook until caramelized 2-3 minutes.
• Add tomatoes, simmer, cook until thick 15-20 minutes. Add rest of dill , fresh coriander, parsley and juice.
• Heat a grill to high, with coals banked on one side, or one burner turned off. Thread onion and lamb onto skewers, cook, turning until desired doneness 15-20 minutes. Put any that are charring to much before being cooked through on cooler area of the grill.
• Serve with sauce.

LAMB SHANKS IN HONEYED PRUNE SAUCE

Steps:

• In a large dish combine 2 tbs olive oil,onion,garlic,spices,lemon juice and zest.
• Add lamb shanks.Coat with marinade and cover.Leave 2-3 hours in fridge(longer if time permits)stirring occasionally and turning the lamb.
• Heat 1 tbs olive oil in large frying pan.Lift lamb shanks out of marinade and into frying pan.Brown lamb well on all sides.
• Remove lamb from pan and place in a large casserole dish.
• Add marinade ingredients to pan with 100mls/4 fluid ozs water and heat gently for 3-4 minutes.
• Remove from heat.Add honey and prunes. Stir gently to incorporate,without breaking up the prunes.
• Pour this heated mixture over the lamb shanks.Cover with lid or foil.
• Cook in preheated oven 160 deg C,325 deg F,gas mark 3 for 2 1/2 hours.
• If you prefer a thicker sauce,blend cornflour with a little cold water in a cup.Remove casserole from oven after two hours,stir a little of the sauce into the cornflour and water,mix well then stir back into the sauce in the casserole. Return casserole to oven for remaining half hour.
• Serve garnished with toasted almonds and/or chopped coriander.

SHASHLYK

Steps:

• In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
• Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
• Next day drain the meat. Arrange the meat cubes on a skewer.
• Broil or grill until done (20 minutes).

RUSSIAN/GEORGIAN PORK SHASHLYK

Steps:

• Put all ingredients in a large mixing bowl and mix thoroughly using your hands. The marinade should cover most of the meat. If it doesn't, add more vinegar and pomegranate juice in a 50/50% proportion.
• Cover and refrigerate for 3-4 hours.
• Thread pieces of meat onto wooden or metal skewers leaving at least 1/2 inch between the pieces. You can also alternate meat with onion rings, cherry tomatoes or other vegetables if you like.
• Grill for 15-20 minutes over hot ashes or charcoal (a gas grill will also produce acceptable results), turning skewers every five minutes and brushing the top with the marinade after each turn. Test for readiness by cutting through the meat - it must be medium-well to well done, very juicy and not overcooked.
• Serve with sliced tomatoes, peppers, raw onion rings, radishes and whole springs of parsley and cilantro.
• You will end up with a lot of leftover sliced onions from the marinade. It's delicious fried on a pan or grilled and may be served as a side for your shashlyk.

SHASHLIK (RUSSIAN LAMB KEBABS)

Steps:

• Combine half the dill with the club soda, vinegar, 1 tsp. coriander, and paprika, cumin, salt, and pepper in a bowl. Add lamb and onion wedges; cover and refrigerate overnight.
• Heat oil in a pan over medium heat. Add minced onion and garlic; cook 6-8 minutes. Add remaining coriander, plus tomato paste, red pepper flakes, prunes, and salt, and pepper to taste; cook until caramelized, 2-3 minutes. Add tomatoes; simmer until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and lemon juice.
• Heat grill on high. Bank coals or turn off one burner. Alternate lamb and onions on skewer. Cook over heat 18-20 minutes for rare. If outside is cooking too fast, move to a cooler area.
• Remove from skewers and serve with tomato prune sauce.

MARY HAD A LITTLE LAMB KEBAB MARINADE & SAUCE

Steps:

• Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
• (Note: This is enough for up to 4# lamb.).