Shashlik Grilled Lamb Recipes

SHASHLIK (GRILLED LAMB)

Shashlik (Grilled Lamb) image

Provided by Marian Burros

Time 3h15m

Yield Six to eight servings

Number Of Ingredients 4

Ingredients

Juice from 1 large lemon
3 tablespoons olive oil
1 bay leaf
2 pounds lamb or pork cubes, trimmed of fat

Steps:

Beat the lemon juice with the oil and add the bay leaf.
Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams

GRILLED LAMB SHISH KEBAB (SHASHLIK) - WHOLE30, PALEO

Grilled Lamb Shish Kebab (Shashlik) - Whole30, Paleo image

Juicy, full of flavour, and grilled to perfection, these Grilled Lamb Shish Kebab will be a hit at your next cookout.

Provided by PrimalGourmet

Categories Dinner

Time 4h22m

Number Of Ingredients 15

Ingredients

½ medium yellow onion
1 teaspoon white wine vinegar
1 teaspoon dry parsley
3.5 pounds boneless leg of lamb (cut into 1" chunks)
1 medium yellow onion (thinly sliced)
¼ cup white wine vinegar
2 tablespoons avocado oil
2 teaspoons dry oregano
2 teaspoons dry fenugreek
2 teaspoons dry marjoram
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon crushed red chili flakes
2 bay leaves (fresh or dry)
1/2 teaspoon freshly-cracked black pepper

Steps:

In a small bowl, combine the onion, vinegar and parsley. Toss to coat and refrigerate up to 4 hours in advance.
In a bowl, combine all of the ingredients and toss to coat. Cover and refrigerate 4 hours to overnight.
Preheat Traeger grill to 475F.
Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat registers 140F internal for a medium center, around 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
Transfer the kebabs to a serving platter and top with the onion garnish.

GRILLED LAMB SHASHLIK KEBABS

Grilled Lamb Shashlik Kebabs image

This recipe for lamb shashlik-a type of Turk/Russian kebab-calls for marinating and grilling lamb chunks with vegetables, making a great cookout food.

Provided by Saad Fayed

Categories Dinner Entree

Time 2h27m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lamb trimmed of all fat, and cut into 2" cubes ( leg or shoulder of lamb )
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon ground red pepper
2 medium onions (cut into eighths)
1-pint cherry tomatoes
2 large green peppers (cut into 1-inch chunks)

Steps:

Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
Enjoy.

Nutrition Facts : Calories 440 kcal, Carbohydrate 12 g, Cholesterol 73 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 6 g, Fat 33 g, ServingSize 3-4 Portions (3-4 Servings), UnsaturatedFat 0 g

SHASHLIK (RUSSIAN LAMB KEBABS)

Shashlik (Russian Lamb Kebabs) image

Adapted from a Sochi-party suggestion site, originally from Saveur. Marinate overnight, cook on grill.

Provided by Jean Ray @Sheepdoc

Categories Other Main Dishes

Number Of Ingredients 20

Ingredients

1/2 cup(s) fresh dill, minced
1/2 cup(s) club soda
2 tablespoon(s) white vinegar
1 1/2 tablespoon(s) coriander
1 1/2 tablespoon(s) paprika
1 teaspoon(s) cumin
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 1/2 pound(s) lamb, in 2" chunks
2 - small yellow onions, cut in wedges
1 - small yellow onion, minced
1/4 cup(s) olive oil
2 1/2 teaspoon(s) minced garlic
3 tablespoon(s) tomato paste
1 teaspoon(s) red pepper flakes
16 - pitted prunes, chopped
1 28 oz can(s) crushed tomatoes in juice
1 cup(s) fresh cilantro, minced
1/2 cup(s) fresh parsley, minced
1 tablespoon(s) lemon juice

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.

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