Shashlik Caucasian – From The Russian Tea Roo

This authentic Caucasian Shashlik recipe delivers tender, flavorful lamb cubes that have been deeply infused with a bright marinade of lemon juice, garlic, dill, and bay leaf. The key to success is patience; marinating the boneless lamb overnight allows the herbs and acidity to tenderize the meat and penetrate the flavors fully. When grilled alongside wedges of onion, tomato, and green pepper, the vegetables caramelize slightly, adding sweetness and char that complement the savory meat. Served over hot rice, this dish offers a perfect balance of textures and tastes. It is an excellent choice for summer barbecues, family gatherings, or a special weeknight dinner when you want something substantial yet fresh. The combination of smoky grill notes and herbal freshness makes it a memorable main course.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 667.4

Dietary: Gluten-free

Description

This authentic Caucasian Shashlik recipe delivers tender, flavorful lamb cubes that have been deeply infused with a bright marinade of lemon juice, garlic, dill, and bay leaf. The key to success is patience; marinating the boneless lamb overnight allows the herbs and acidity to tenderize the meat and penetrate the flavors fully. When grilled alongside wedges of onion, tomato, and green pepper, the vegetables caramelize slightly, adding sweetness and char that complement the savory meat. Served over hot rice, this dish offers a perfect balance of textures and tastes. It is an excellent choice for summer barbecues, family gatherings, or a special weeknight dinner when you want something substantial yet fresh. The combination of smoky grill notes and herbal freshness makes it a memorable main course.

Ingredients

2 pound Boneless lamb, cut into 1-inch cubes
1 cup Cooking oil
2 tbsp Lemon juice
1 tsp Salt
1 tsp Pepper
1 whole Bay leaf
1 tsp Dillweed
1 small Clove garlic, minced
4 whole Celery tops, coarsely chopped
3 whole Tomatoes, quartered
2 whole Onions, cut in wedges
2 whole Green peppers, cut in 1-inch squares
4 cup Hot cooked rice

Directions

1
Place the boneless lamb cubes in a large bowl or shallow dish.
2
In a screw-top jar, combine cooking oil, lemon juice, salt, pepper, bay leaf, dillweed, minced garlic, and chopped celery tops.
3
Shake the jar vigorously to emulsify the marinade, then pour it over the lamb.
4
Cover the dish and marinate in the refrigerator for 6 to 8 hours or overnight, stirring occasionally to ensure even coating.
5
Preheat grill to medium heat or broiler to high.
6
Thread the lamb cubes onto 4 long skewers, alternating with tomato quarters, onion wedges, and green pepper squares. Use 4-5 cubes of lamb per skewer.
7
Grill the shashlik over medium coals for 12-16 minutes, turning once, until the lamb reaches your desired level of doneness.
8
Alternatively, place skewers on a rack in a shallow baking pan and broil 4 inches from the heat source for 10 minutes, turning once, for medium-rare.
9
Brush the meat and vegetables with any remaining marinade during the last few minutes of cooking if desired.
10
Serve the hot skewers on a bed of cooked rice, garnished with fresh dill if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 667.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

* 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

For best results, use wooden skewers soaked in water for 30 minutes prior to threading to prevent burning.

Do not reuse the marinade that has been in contact with raw meat for basting unless it has been boiled first for safety.

If you prefer a milder flavor, remove the bay leaf before grilling.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: shashlik, caucasian, lamb skewers, grilled lamb, lemon dill marinade, russian cuisine, bbq lamb, vegetable kebabs, garlic lamb, summer grilling, boneless lamb, meat skewers, dill marinade, international meat, barbecue recipe, lamb kebab, herb marinated lamb, grilled vegetables, rice and lamb, overnight marinade

Read it online: https://www.chefs-mate.com/recipe/shashlik-caucasian-from-the-russian-tea-roo/