Recipe For Shashlik

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TENDER BEEF KABOBS (SHASHLIK) RECIPE



Tender Beef Kabobs (Shashlik) Recipe image

The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Number Of Ingredients 11

2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
1 large Purple Onion (sliced into 1 1/2" wide pieces)
15 medium bamboo or wood skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves (pressed)
3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
2 dry 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 refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: 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. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  • Grill 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. Serve with your favorite steak sauce

RUSSIAN SHASHLIK RECIPE (Шашлык)



Russian Shashlik Recipe (Шашлык) image

Homemade Lamb or Beef Shish Kebab Skewers Marinated and Cooked Over a Charcoal Grill, like Souvlaki - Russian Shashlik Recipe (Шашлык)

Provided by Peter Kolesnichenko

Categories     Dinner     Main

Number Of Ingredients 8

2 kg lamb (cut into 2" cubes (shoulder or leg))
4 bay leaves (ripped in half)
4 medium onions (sliced)
2 teaspoons salt
2 teaspoons pepper to taste
2 tbs oil
1-½ cups of water (Borjomi Mineral Water)
hot paprika powder (optional)

Steps:

  • In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
  • Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
  • Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
  • Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

UKRAINIAN SHASHLYK



Ukrainian Shashlyk image

Make and share this Ukrainian Shashlyk recipe from Food.com.

Provided by Olha7397

Categories     Lamb/Sheep

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -3 lbs leg of lamb
1/2 cup cooking oil
1/2 cup vinegar
1/2 cup water
1/2 cup dry red wine
1 large onion, chopped
1 garlic clove, crushed
10 peppercorns
1 bay leaf
1 teaspoon salt

Steps:

  • Remove the bone and skin from the meat and cut off excess fat.
  • Cut the meat into 1x2 inch pieces and put them into a bowl.
  • Combine all the ingredients, pour over the meat, and mix thoroughly.
  • Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
  • This is very important for successful results.
  • Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
  • Save the marinade for tenderizing roasts.
  • Arrange the meat cubes on a skewer.
  • Brush the filled skewers very generously with cooking oil.
  • Place the skewers under the broiler close to strong heat.
  • Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
  • Total broiling time will be about 12 minutes.
  • Slip the meat off the skewers onto a hot plate and season with salt and pepper.
  • When steamed rice is used, place the shashlyk over it and garnish attractively.
  • Serve at once.

Nutrition Facts : Calories 744, Fat 57.9, SaturatedFat 16.7, Cholesterol 152, Sodium 714.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.8, Protein 42.5

SHASHLIK (GRILLED LAMB)



Shashlik (Grilled Lamb) image

Provided by Marian Burros

Categories     dinner, project, main course

Time 3h15m

Yield Six to eight servings

Number Of Ingredients 4

Juice from 1 large lemon
3 tablespoons olive oil
1 bay leaf
2 pounds lamb or pork cubes, trimmed of fat

Steps:

  • Beat the lemon juice with the oil and add the bay leaf.
  • Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
  • To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams

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

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

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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