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.
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
SPICED GRILLED LAMB SKEWERS
These lamb skewers are marinated in Indian flavours of garam masala, cumin, ginger and garlic, then barbecued until lightly charred
Provided by Anjum Anand
Categories Buffet, Dinner
Time 30m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Blend all the marinade ingredients until smooth, and season with 1 tsp salt and some black pepper. Add the lamb, mix well, cover and put in the fridge to marinate for as long as possible; overnight is best.
- When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you're grilling the skewers, cook for 10-12 mins.
Nutrition Facts : Calories 182 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 24 grams protein, Sodium 0.2 milligram of sodium
GRILLED SPICED LAMB SKEWERS (SHASHLIK)
Portland chef Vitaly Paley makes these luscious skewers, an iconic food in the Republic of Georgia, for his Soviet-style pop-up restaurant, DaNet. For the most tender skewers, he recommends buying a boneless leg of lamb and cutting it up, rather than using lamb "stew meat" (which can come from the more gristly shoulder). Or use lamb loin, which is more expensive but has less fat and sinew. You'll need 8 (9 in.) metal skewers for this recipe. Our suggested wine pairing, for the lamb skewers served with wild plum sauce: Mark Ryan 2014 "Wild Eyed" Syrah (Red Mountain; $48).
Provided by Vitaly Paley
Time 10h
Yield Serves 4 (serving size: 2 skewers)
Number Of Ingredients 12
Steps:
- Put onion, garlic, spices, herbs, vinegar, and salt in a food processor and process into a smooth, thickish marinade.
- In a bowl, combine lamb and marinade; turn to coat thoroughly. Cover and chill overnight.
- Preheat a grill until very hot (550° to 600°). Slide about 4 lamb cubes onto each skewer, shaking off excess marinade. Oil grill well with a wad of oiled paper towels, then grill skewers (covered if using gas), turning once halfway through, until medium rare (cut to test), 6 to 10 minutes; they will continue to cook to medium off the heat. Season with salt.
- Lay skewers on a platter, top with cilantro sprigs, and serve with plum sauce.
- *Find fenugreek seeds in the spice aisle; grind in a spice grinder or clean coffee grinder.
Nutrition Facts : Calories 388, Carbohydrate 4, Cholesterol 181, Fat 13, Fiber 1, Protein 59, SaturatedFat 44.6, Sodium 663
SHASHLIK (GRILLED LAMB)
Provided by Marian Burros
Categories dinner, project, main course
Time 3h15m
Yield Six to eight servings
Number Of Ingredients 4
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
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
SPICED LAMB SKEWERS
Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients together until well blended.
- Toss in the lamb, marinade for as long as possible then thread onto 12 skewers.
- Cover well and chill until ready to cook.
- Grill for 7-10 mins turning frequently until cooked but a little pink in the centre.
Nutrition Facts : Calories 90.7, Fat 9.4, SaturatedFat 1.3, Sodium 3.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.3, Protein 0.5
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