Shashlyk Recipes

GRILLED LAMB SHASHLIK KEBABS

Steps:

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

UKRAINIAN SHASHLYK

Steps:

• Remove the bone and skin from the meat and cut off excess fat.
• Cut the meat into 1x2 inch pieces and put them into a bowl.
• Combine all the ingredients, pour over the meat, and mix thoroughly.
• Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
• This is very important for successful results.
• Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
• Save the marinade for tenderizing roasts.
• Arrange the meat cubes on a skewer.
• Brush the filled skewers very generously with cooking oil.
• Place the skewers under the broiler close to strong heat.
• Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
• Total broiling time will be about 12 minutes.
• Slip the meat off the skewers onto a hot plate and season with salt and pepper.
• When steamed rice is used, place the shashlyk over it and garnish attractively.
• Serve at once.

RUSSIAN SHASHLIK RECIPE (Шашлык)

Steps:

• In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
• Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
• Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
• Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

TENDER BEEF KABOBS (SHASHLIK)

Steps:

• Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
• Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
• Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
• Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

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).