TRUE CAUCASIAN SHASHLIK
From the Caucasus region of Russia, often sold by street vendors. The fat can be eaten with the meat, though this is not to my taste. Preparation time does not include marinating time.
Provided by echo echo
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
- Cut fat from lamb into slivers.
- Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
- After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
- Brush each skewer's contents with oil and sprinkle with pepper to taste.
- Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
- Slip meat directly off skewer onto plate, one plate for each person being served.
Nutrition Facts : Calories 636, Fat 48.9, SaturatedFat 15.5, Cholesterol 152, Sodium 158.3, Carbohydrate 4.1, Fiber 0.4, Sugar 1, Protein 42.7
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
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