Experience the traditional Russian dish called, “Shashlik” Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its’ Middle Eastern version called, “Shish Kabob.” But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It’s a sweet/tart version of shish-kebab.
Russian Shashlik
Ingredients
1 ½ pounds lamb
cut from leg
1 small onions
finely minced
2 large garlic cloves
finely minced *
1 large shallots
minced *
1 tablespoon parsley leaves
freshly chopped
1 ¼ cups pomegranate juice
or a mix of vinegar/water *
2 tablespoons corn oil
4 dash cayenne pepper
Directions
Trim away all fat from meat.
Cut into 2 inch chunks.
Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice.
Cover and refrigerate overnight.
Remove meat from marinade and pat dry.
Skewer the meat, using four substantial skewers.
Brush with oil. Broil under very high heat, turning often until done.
Some prefer it slightly pink (12 minutes).
Well done will take about 20 minutes.
Remove from skewers and serve on a heated plate with Kasha.
VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half.
Skewer alternate chunks of vegetable and meat chunks.
Proceed according to recipe.
