Shashlik #2
Description
This classic shashlik recipe transforms tender boneless lamb shoulder into succulent, smoky bites. The meat is cut into uniform cubes and threaded onto skewers with sturdy vegetables like onions, cherry tomatoes, and bell peppers. As they grill, the lamb renders slightly, basting the vegetables in rich, savory juices while developing a delicious char. The addition of fresh rosemary adds an aromatic herbal note that complements the gamey richness of the lamb perfectly. Ideal for summer barbecues, outdoor parties, or a hearty weeknight dinner, these skewers are easy to assemble and cook quickly over high heat. Serve with crusty bread or flatbreads to soak up the flavorful drippings.Ingredients
Directions
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Trim visible fat from the lamb shoulder and cut the meat into 2-inch cubes.
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Trim 4 small onions, leaving the root ends attached, and cut each onion into eighths.
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Core, seed, and cut 2 yellow or red bell peppers into 1-inch squares.
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Thread the lamb cubes, onion wedges, bell pepper squares, and 1 lb of cherry tomatoes onto skewers, alternating ingredients.
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Preheat grill to medium-high heat and oil the grates lightly.
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Grill the skewers for 12-15 minutes, turning occasionally, until the lamb is cooked to desired doneness and vegetables are charred and tender.
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Garnish with fresh rosemary sprigs and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1334.8kcal
- % Daily Value *
- Total Fat 95.3g147%
- Saturated Fat 40.9g205%
- Cholesterol 440.4mg147%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 113.5g227%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
For best results, bring the lamb to room temperature before grilling to ensure even cooking.
You can add other vegetables like zucchini or eggplant to the skewers for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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