Lamb Shashlik Food

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

LAMB SHASHLIKS WITH ROSEMARY & GARLIC

Lamb shashliks with rosemary & garlic image

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Provided by John Torode

Categories Main course

Time 1h20m

Yield Makes about 14 skewers

Number Of Ingredients 11

Ingredients

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon , juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves , finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers , cubed
2 red onions , cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Steps:

Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)

Georgian Shashlyk (caucasian-style Skewered Lamb) image

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

Ingredients

1 large onion, peeled and finely grated
1 tablespoon lemon juice, strained if fresh
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs boneless lamb shoulder or 2 lbs leg of lamb, cut into 1 inch cubes
2 medium onions, cut into 1/4 inch chuncks
10 scallions, trimmed
1 lemon, quartered

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

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