Georgian Shashlyk Caucasian Style Skewered Lamb Food

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)

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.

COUNTRY STYLE LAMB

Steps:

• In a large frying pan, add oil and butter, and brown meat slowly.
• In a small bowl, mix together the anchovies, garlic, fennel seeds, lemon peel and vinegar.
• When meat is well browned, pour off some of the fat, add salt, pepper, and pour the anchovy mixture over the meat.
• Mix well and continue cooking until vinegar is almost all evaporated.
• Sprinkle flour over meat, stirring to blend well.
• Add stock (or water), stir until very well mixed.
• Continue cooking for 30 minutes, stirring frequently.
• Serve as is or over pasta.

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).

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)

Steps:

• In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
• Place the lamb in a large glass bowl.
• Pour the wine sauce over the lamb; toss to coat well.
• Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
• Lightly oil the grill and preheat.
• Remove the lamb from the marinade (discard marinade).
• Soak the wooden skewers in water for 30 minutes before threading.
• Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
• Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
• Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
• Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
• DELICIOUS!