Don't miss another issue…      Subscribe

Russian Shashlik

 
1.4k

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.

Yield

4

servings

Prep

20

min

Cook

20

min

Ready

12

hrs

Trans-fat Free, Low Carb, Low Sodium
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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.

almost 12 years ago

What’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.

almost 12 years ago

Kelly

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!

4 months ago

My 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

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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed