Russian Shashlik
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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.
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.
Nutrition Facts
Serving Size 195g (6.9 oz)Amount per Serving
Calories 45670% of calories from fat
% Daily Value *
Total Fat 35g
54%
Saturated Fat 15g
74%
Trans Fat
0g
Cholesterol 112mg
37%
Sodium 127mg
5%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
1%
Sugars g
Protein
61g
Vitamin A 2%
•
Vitamin C 4%
Calcium 3%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
Having been big and small towns in Russia, I hardly think they use pomegranate juice in their recipe. Get real or call it something else.
over 13 years agoWhat’s wrong with Russians using pomegranate juice??? I’m Russian and used it all my life???
Elena
Shashlik can be prepared using vinegar and water, dry wine, or Pomegranate juice. In the Ukraine on the Crimean peninsula likely dry wine or Pomegranate juice used more frequently, but towards south Russia and in Siberia vinegar/water is more common.
over 13 years agoKelly
As let's not forget that many traditional Russian recipes have influences from nearby cultures they've mixed with for centuries, like the Armenians and Georgians! The Caucuses/Kavkaz region is famous for growing pomagranites. Russians were using this fruit long before it was known in the US!
almost 2 years agoMy mother and father as well as my grandmother featured a main dish they called Russian Shashlik. It was the main course for our closest family and friends. I am wondering if you have seen this recipe.
It begins with cut up lamb shoulder cut in 2 " squares with bone. . The lamb is placed in a large pot. 1 layer meat, lemon juice and chopped up onions. Second layer of meat, lemon juice and onions. This is repeated until the pot is full. The meat is marinated over night.
The lamb is threaded through skewers and cooked over a wood grill. Before the lamb is finished, the pot with onions and lemon juice is brought to a boil. The finished lamb is mixed in the pot and left to steam for an hour. That is it. Best lamb I have ever had.
Not sure if it is true Russian?
John
RS - United States
I tried this recipe and really enjoyed it. I don't care whether it's 100% authentically from Russia, or more Georgian, Ukrainian, whatever, It tastes great!
2 days ago