SHASHLIK (RUSSIAN LAMB KEBABS)

Shashlik (Russian Lamb Kebabs) image

Provided by Jean Ray @Sheepdoc

Number Of Ingredients 20

1/2 cup(s) fresh dill, minced
1/2 cup(s) club soda
2 tablespoon(s) white vinegar
1 1/2 tablespoon(s) coriander
1 1/2 tablespoon(s) paprika
1 teaspoon(s) cumin
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 1/2 pound(s) lamb, in 2" chunks
2 - small yellow onions, cut in wedges
1 - small yellow onion, minced
1/4 cup(s) olive oil
2 1/2 teaspoon(s) minced garlic
3 tablespoon(s) tomato paste
1 teaspoon(s) red pepper flakes
16 - pitted prunes, chopped
1 28 oz can(s) crushed tomatoes in juice
1 cup(s) fresh cilantro, minced
1/2 cup(s) fresh parsley, minced
1 tablespoon(s) lemon juice

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.