Best Georgian Lamb Marinade Recipes

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

GRANDPA NICK'S GEORGIA SHASHLIK

Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

Ingredients

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

Cut lemon in half and juice. Cut 2 rinds into chunks.
Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g