Best Lamb Shashlik Recipes

SHASHLIK (GRILLED LAMB)

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.)

LAMB "SHASHLIK"

Steps:

• For marinade In a deep bowl mix Mustard, Soya sauce, Butter, Cilantro, Salt, Kefir and Garlic. Whisk together. For "Shashlik" Trim the fat of the shoulder, cut the Lamb into 1" cubes. Drop them into the marinade, and let sit for at least 2 hours, preferably 4. Take the lamb out and thread onto metal skewers, with Tomato and sweet Pepper slices alternating between the meat. Cook over coals, on medium heat and turning often.

GRILLED LAMB SHASHLIK KEBABS RECIPE

Steps:

• Pound lamb pieces into 1/3" thick slices. Cut onion into 8ths and remove outer pieces for use. Need 24 onion pieces. Reserve rest of onion for another use. Put meat in sealable plastic bag with onion, thyme, pepper, olive oil. Mix well. Seal and refrigerate. Can be refrigerated for several days. Heat grill and Preheat oven to 150 degrees. Alternately thread lamb and onion slice onto skewer. Sprinkle with salt and grill, 3 minutes each side. Move to a baking sheet into warm oven to rest. Sprinkle with lemon juice and serve.

PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK)

Steps:

• 1. Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, salt and pepper in your food processor and blend 2. Dissolve the ground saffron in the hot water. 3. Add the saffron mixture to your food processor and continue to blend until sauce is yellow. 4. Place the lamb chops in a large ziploc bag or tupperware container. 5. Pour the marinade on the lamb chops and fully coat. 6. Marinade in the fridge for at least 1-2 hours. 7. Cook: Preheat oven to 400 F. 8. Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat. 9. Heat the olive oil in a large skillet over medium-high heat. 10. Drain and transfer the lamb to the skillet. Discard the rest of the marinade. 11. Sear the lamb, cooking for 3 minutes on each side. 12. Transfer the lamb onto a lined baking tray. 13. Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.

SHASHLIK (RUSSIAN LAMB KEBABS)

Steps:

• Combine half the dill with the club soda, vinegar, 1 tsp. coriander, and paprika, cumin, salt, and pepper in a bowl. Add lamb and onion wedges; cover and refrigerate overnight.
• Heat oil in a pan over medium heat. Add minced onion and garlic; cook 6-8 minutes. Add remaining coriander, plus tomato paste, red pepper flakes, prunes, and salt, and pepper to taste; cook until caramelized, 2-3 minutes. Add tomatoes; simmer until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and lemon juice.
• Heat grill on high. Bank coals or turn off one burner. Alternate lamb and onions on skewer. Cook over heat 18-20 minutes for rare. If outside is cooking too fast, move to a cooler area.
• Remove from skewers and serve with tomato prune sauce.

PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK)

Steps:

• Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, salt and pepper in your food processor and blend.
• Dissolve the ground saffron in the hot water.
• Add the saffron mixture to your food processor and continue to blend until sauce is yellow.
• Place the lamb chops in a large ziploc bag or tupperware container.
• Pour the marinade on the lamb chops and fully coat.
• Marinade in the fridge for at least 1-2 hours.
• Cook: Preheat oven to 400 F.
• Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat.
• Heat the olive oil in a large skillet over medium-high heat.
• Drain and transfer the lamb to the skillet. Discard the rest of the marinade.
• Sear the lamb, cooking for 3 minutes on each side.
• Transfer the lamb onto a lined baking tray
• Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.