Shashlik Caucasian – From The Russian Tea Room

This classic Caucasian shashlik features tender boneless lamb cubes marinated in a vibrant blend of lemon, dill, garlic, and celery. The marinade penetrates the meat, ensuring every bite is flavorful and juicy. Skewered with hearty chunks of onion, tomato, and green pepper, the vegetables char beautifully alongside the lamb, adding smoky sweetness and texture. Served over hot rice, this dish is a festive and satisfying main course perfect for summer grilling or elegant indoor broiling. It brings the authentic taste of the Caucasus to your table with minimal effort and maximum flavor.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 667.4

Dietary: Gluten-free

Description

This classic Caucasian shashlik features tender boneless lamb cubes marinated in a vibrant blend of lemon, dill, garlic, and celery. The marinade penetrates the meat, ensuring every bite is flavorful and juicy. Skewered with hearty chunks of onion, tomato, and green pepper, the vegetables char beautifully alongside the lamb, adding smoky sweetness and texture. Served over hot rice, this dish is a festive and satisfying main course perfect for summer grilling or elegant indoor broiling. It brings the authentic taste of the Caucasus to your table with minimal effort and maximum flavor.

Ingredients

2 pound Boneless lamb, cut into 1-inch cubes
1 cup Cooking oil
2 teaspoon Lemon juice
1 teaspoon Salt
1 teaspoon Pepper
1 leaf Bay leaf
1 teaspoon Dillweed
1 clove Garlic, minced
4 tops Celery tops, coarsely chopped
3 whole Tomatoes, quartered
2 whole Onions, cut in wedges
2 whole Green peppers, cut in 1-inch squares
1 batch 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 until the marinade is well combined.
4
Pour the marinade over the lamb, ensuring all pieces are evenly coated.
5
Cover the dish and refrigerate for 6 to 8 hours or overnight, stirring occasionally.
6
On each of 4 long skewers, thread alternating pieces of lamb, tomato quarters, onion wedges, and green pepper squares, using 4-5 cubes of lamb per skewer.
7
Grill the shashlik over medium coals for 12-16 minutes, turning once, until the meat is cooked to your desired doneness.
8
Alternatively, place the skewers on a rack in a shallow baking pan, 4 inches from the broiler, and broil for 10 minutes, turning once, for medium-rare.
9
Brush the meat and vegetables with additional reserved marinade if desired, during the last few minutes of cooking.
10
Serve the shashlik on a bed of hot cooked rice.
11
Garnish 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

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

For best results, use lamb shoulder or leg meat, cut into uniform 1-inch cubes for even cooking.

You can substitute green peppers with red or yellow bell peppers for a sweeter flavor and colorful presentation.

Leftover marinade that has touched raw meat should not be used for basting unless boiled first.

This dish pairs well with a simple side salad or crusty bread to soak up the juices.

Keywords: lamb, shashlik, caucasian, grilled, skewers, dill, garlic, marinated, russian, barbecue, meat, vegetables, tomato, onion, pepper, rice, dinner, summer, easy, flavorful

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