RUSSIAN SHASHLIK WITH RHUBARB SAUCE

Russian shashlik with rhubarb sauce image

These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends

Provided by Diana Henry

Time 1h

Number Of Ingredients 16

Ingredients

1 small onion
4 garlic cloves
200ml plain yogurt
4 tbsp white wine
1 tsp cayenne pepper
3 crumpled bay leaves
750g lamb leg , cut into 2.5cm cubes
4 tbsp olive oil
flatbreads and yogurt, to serve
200ml cider vinegar
200g granulated sugar
1 cinnamon stick
2.5cm piece ginger , peeled and grated
1 red onion , very finely sliced
350g trimmed rhubarb , cut into 4cm lengths
about 10 mint leaves, torn

Steps:

Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.

Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium