UKRAINIAN SHASHLYK
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
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
UKRAINIAN SHASHLYK WITH WINE SAUCE
Shashlyk is a Caucasian dish which the Ukrainians adopted many centuries ago. It has long since become a great favorite throughout most of Ukraine. It is traditionally served with fluffy rice and a garnish of chopped green onions. Shashlyk is a truly delicious dish and very simple to prepare at home. When entertaining at a buffet meal, shashlyk will undoubtedly add to the enjoyment of the occasion.
Provided by Olha7397
Categories Lamb/Sheep
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 23
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 marinate 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.
- When ready to broil the shashlyk, thread each skewer with a cube of lamb, a thick slice of the tomato, another piece of lamb, and then a mushroom cap, place the bacon slices between each.
- Continue in this manner until the skewer is filled.
- Prepare the WINE SAUCE by combining the wine with the remaining ingredients in a sealer.
- Close the sealer and shake it vigorously to blend the ingredients thoroughly.
- Pour the sauce into a shallow dish and roll the filled skewers in it to coat meat thoroughly.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with the wine sauce.
- 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.
- Traditional Ukrainian Cookery.
Nutrition Facts : Calories 1016.6, Fat 85.3, SaturatedFat 20.2, Cholesterol 152, Sodium 1042.4, Carbohydrate 10.2, Fiber 1.3, Sugar 4.9, Protein 43
SHASHLYK
Make and share this Shashlyk recipe from Food.com.
Provided by katia
Categories Lamb/Sheep
Time 54m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients.
- Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight.
- Next day drain the meat. Arrange the meat cubes on a skewer.
- Broil or grill until done (20 minutes).
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