I recently shared a recipe for vegetarian kebabs with you, in the form of my Halloumi Cheese Kebabs with Herbs Recipe. Now for you meat lovers – and that’s pretty much everyone reading this blog – I told you not to worry that we had a meat recipe coming up soon. Well, here it is! Today I have a Lamb Shashlik Kebabs Recipe which will certainly give you something a little different to put on a British barbecue – except that the difference is that this time it actually contains meat!
What is a Shashlik?
Shashliks are a form of Shish kebab, made from lamb. They’re popular in places like Turkey, Mongolia, Morocco, Pakistan, Israel and other countries, where you can often find them being them being roasted over wood, charcoal or coal by street vendors. These are cooked on grills known as ‘Mangals’, which is the Middle Eastern name for barbecue that closely resembles a South African braai (which I wrote all about here).
The lamb for the Shashlik is cut into larger chunks of meat than that you would normally see on a kebab, so you definitely get a lot more bang for your buck. It is normally marinated overnight in vinegar, dry wine, sour fruit or vegetable juice that have herbs and spices added to it.
Here’s our recipe to create about 14 skewers. Adjust proportions as required.
- 1 small leg of lamb (1 1/2kg), deboned and cut into large chunks
- Juice of 1 lemon
- 3 tablespoons of olive oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 3 large green peppers, cut into chunks
- 2 red onions, cut into wedges
- Put the lamb, lemon juice, olive oil, black pepper and salt into a bowl together and mix. Cover it with cling film, pop it into to the fridge and allow it to marinate overnight or at least 3 hours before cooking.
- Get the lamb out of the mix and apply a light coating of oil, before starting to thread it on to skewers. You can use metal or wooden skewers, but if you’re using wooden skewers you should remember to let them soak for about 20 minutes before using. Thread the vegetables on to the same skewers, alternating between meat and veg.
- Fire up your barbecue and wait for it to get hot. Place the skewers on to the grill and leave for about 5 minutes, before turning and cooking for another 5 to 10 minutes, or until the meat is charred to your liking. Make sure to test the meat to check if it is actually ready. You can do this by piercing the meat with another skewer or fork and checking to see what colour the juice is. If it’s bloody you need to cook it for a bit longer. If it’s pink and watery some people like it like that, but if it’s clear then it’s well done and definitely ready to eat. Try to aim for the middle ground as it’s where you’ll get the best taste. The
- Allow them to rest for a short while and then serve. They taste great with a bit of yoghurt, chilli sauce or flat breads.
Give this lamb shashlik kebab recipe a try and let us know what you think!
Image by Valters Krontals on Flickr. Used under a Creative Commons Licence.