German Shashlik Recipes

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SHASHLIK RECIPE



Shashlik Recipe image

This juicy, tender and tasty German pork shashlik recipe from the oven makes a perfect meal to feed the crowd on chilly nights. Made with pork, onions, bell peppers and vegetable stock without marinating the meat. And served with curry spicy ketchup.

Provided by Ester | esterkocht.com

Categories     Dinner     Lunch     Main Course

Time 3h

Number Of Ingredients 9

2 ½ kg (5.6 lbs) pork shoulder
700 g (1.6 lbs) pork belly (cut into not too thin slices)
1 ½ kg (3.3 lbs) bell peppers ((red, yellow and green))
2.1 kg (4.7 lbs) onions
700 g (1.6 lbs) pork liver
2 liters (67,6 fl oz/ about 8 ½ cups) vegetable stock
875 ml (30 fl oz/ 3 ¾ cups) curry Gewürzketchup
200 ml (6,8 fl oz/ about ¾ cup) water
salt, paprika powder and curry (to sprinkle shashlik before serving)

Steps:

  • Cut pork, pork belly, liver and bell peppers into bite-sized pieces. Peel and cut onions into quarters. Remove the inner cores and separate the remaining onion parts into two layers, until you have had used up all the onions.
  • Preheat the oven to 200 °C (395 °F). Put the meat and vegetables alternating on skewers. Start with meat, followed by bell pepper, pork belly, onions, liver and then onions. Start over until the skewer is full. It's best to end with the meat, since it holds better. Repeat the process until you have used up all the meat and vegetables.
  • Arrange shashliks on the baking sheets. We've used 2 baking sheets for this recipe. Sprinkle part of the onion inner cores and the remaining peppers (if you have some) on top and then pour over half of the vegetable stock. Put the baking sheet in the preheated oven and let cook for 30 minutes.
  • In the meantime make the sauce. Simply combine ketchup and water in the pot and warm over medium heat. If you're not a fan of store-bought ketchup feel free to make homemade curry ketchup. After 30 minutes remove the baking sheet from the oven, turn the shashliks and reduce the heat to 180 °C (356 °F). Let cook for another 30 minutes and done. Pour the remaining vegetable stock on the next baking sheet with shashliks and follow the cooking steps you did to the first baking sheet. Serve immediately!!
  • Put one or two shashliks on a plate, sprinkle with salt, paprika and curry powder. Spread the sauce nicely on top and sprinkle once again with paprika and curry powder. Serve with bread rolls, homemade bread, fried potatoes or french fries.

BEEF SCHASCHLIK RECIPE - (4.1/5)



Beef Schaschlik Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 20

For the Sauce:
The Meat Skewers
wooden skewers soaked in water
2 lbs. beef chuck in 1"cube's
2 large onions, quartered and separated into 3 to 4 layers
salt and pepper
4 tablespoon oil for frying
2 large onions, and whatever is left from above, sliced
3 large red or red and yellow bell peppers cleaned and cut into 1" chunks
7 to 8 bacon slices, (1/2 lb) cut into 1/2 " pieces
3 cups chicken broth
3 cups beef broth
1 medium/large dill pickle, thinly diced
1/4 cup pickle juice from same jar
2 tablespoons good mustard, medium sharp
3 tablespoons paprika, I used Hungarian Sweet
1 teaspoon cayenne pepper
2 bay leaves
3/4 cup tomato ketchup
salt and pepper to taste

Steps:

  • Cut the onions into 1 inch chunks. Thread the beef on skewers Alternating Beef and Onions. Not more than 4 or 5 chunks of meat per skewer. If some Onions are odd shape trim them. The skewer needs to lay flat. Brown the meat in a skillet with a little oil. You can do these in batches and reserve on a plate or a crockpot. Sprinkle with a little salt and pepper while they are warm. While the meat is browning gather your ingredients for the sauce When the skewers are brown you can then put them in a crockpot to finish simmering after the sauce is made, otherwise reserve them to a plate while making the sauce. To start the sauce brown the bacon in the same skillet. Add onions and peppers and cook for 5 minutes or until they are tender. Then add a little broth to deglaze the pan. Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves,ketchup, salt and pepper. Add the meat skewers to the sauce. Meat should be covered with the sauce at all times. To accomplish that, I divided the meat and the sauce into two pots. Simmer over very low heat for 1 hour, with the lid on. Cook uncovered for another hour. This will reduce the sauce and make it nice and thick. Remove the bay leaves Use an immersion blender, or food processor to blend the sauce smooth. spread over the meat.

RUSSIAN SHASHLIK WITH RHUBARB SAUCE



Russian shashlik with rhubarb sauce image

These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 16

1 small onion
4 garlic cloves
200ml plain yogurt
4 tbsp white wine
1 tsp cayenne pepper
3 crumpled bay leaves
750g lamb leg , cut into 2.5cm cubes
4 tbsp olive oil
flatbreads and yogurt, to serve
200ml cider vinegar
200g granulated sugar
1 cinnamon stick
2.5cm piece ginger , peeled and grated
1 red onion , very finely sliced
350g trimmed rhubarb , cut into 4cm lengths
about 10 mint leaves, torn

Steps:

  • Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
  • For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
  • Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.

Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium

GEORGIAN SHASHLYK (CAUCASIAN-STYLE SKEWERED LAMB)



Georgian Shashlyk (caucasian-style Skewered Lamb) image

Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.

Provided by littleturtle

Categories     Lemon

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 large onion, peeled and finely grated
1 tablespoon lemon juice, strained if fresh
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs boneless lamb shoulder or 2 lbs leg of lamb, cut into 1 inch cubes
2 medium onions, cut into 1/4 inch chuncks
10 scallions, trimmed
1 lemon, quartered

Steps:

  • Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
  • Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
  • Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
  • Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
  • Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
  • For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
  • Slide the meat off onto individual plates and garnish with scallions and lemon.

Nutrition Facts : Calories 686.1, Fat 52.2, SaturatedFat 21.6, Cholesterol 163.3, Sodium 729.5, Carbohydrate 15.4, Fiber 3.6, Sugar 4.9, Protein 39.5

TENDER BEEF KABOBS (SHASHLIK)



Tender Beef Kabobs (Shashlik) image

Make and share this Tender Beef Kabobs (Shashlik) recipe from Food.com.

Provided by Lavender Lynn

Categories     Russian

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
2 bell peppers, sliced into 1 1/2 inch wide pieces
1 purple onion, large, sliced into 1 1/2 inch pcs
15 medium bamboo skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed)
2 dried bay leaves

Steps:

  • Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  • Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
  • Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  • Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Nutrition Facts : Calories 535.6, Fat 46.7, SaturatedFat 6.9, Sodium 478.4, Carbohydrate 37, Fiber 11.9, Sugar 2.7, Protein 4

GRANDPA NICK'S GEORGIA SHASHLIK



Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

LAMB SHASHLIKS WITH ROSEMARY & GARLIC



Lamb shashliks with rosemary & garlic image

Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Provided by John Torode

Categories     Main course

Time 1h20m

Yield Makes about 14 skewers

Number Of Ingredients 11

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon , juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves , finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers , cubed
2 red onions , cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Steps:

  • Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
  • Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
  • Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium

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