Question by igor: как делать шашлык? hi please tell me if you know how to do shashlik?
здраствуте!!! кто знает как делать шашлыки?? пожалуста скажите мне а я хачу научится
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Answer by Been There~Done That!
Shashlik
Shashlik is Turk/Russian type of kebab. Marinated skewered lamb, grilled to perfection combines with grilled vegetables make this the ultimate cookout food.
* 1 lb lamb trimmed of all fat, and cut into 2″ cubes (leg or shoulder of lamb)
* 1/2 cup lemon juice
* 1/2 cup olive oil
* 1 teaspoon black pepper
* 1 teaspoon salt
* 1/4 teaspoon ground red pepper
* 2 medium onions, cut into eighths
* 1 pint cherry tomatoes
* 2 large green peppers, cut into 1 inch chunks
In a bowl, combine lamb, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours to marinate prior to cooking.
Place marinated beef on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat.
Place vegetables on skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat willk take longer to grill.
Cook lamb shashlik skewers on grill or under broiler for 10-12 minutes,or until desired doneness. Turn to ensure even cooking.
Grill vegetables skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook.
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Micah L says
Privet. (I was able to read your Russian, but not able to answer in Russian) I have only made shashlik once, but my wife actually did the marinade. I think you could find some recipes for the different marinades online, and decide which marinade you think you will prefer. Then, marinade it over night, and cook on a grill slowly, not directly over the heat.
Angel****1 says
Shashlik (shish-kabob/ шашлык) – authentic Uzbek dish
.The ingredients. Shish-kabob (shashlik) is made mostly from lamb and sometimes from calf liver. I can’t remember ever eating chicken shish-kabobs, but I’m sure there are some varieties. Also, meat can be ground and then shaped around the skewer, but it has a different name then (I forgot what it is). Then you need spices (salt, cumin, coriander) and seltzer water.
1. You start with a leg of lamb in a quantity that depends on how many people you’ll feed (I’d recommend at least a pound per person). Cut up the meat and the fat into bite-sized pieces. Don’t forget the fat. It’s delicious. Trust me.
2. Marinate the meat and the fat with the spices and a bottle of seltzer water. Never use anything sour like vinegar or wine when marinating lamb (at lest for shish-kabobs) since it will make the meat tough. Be sure to turn the meat all around to make sure it’s evenly marinated. It’s best to marinate at least 8 hours, but a full 24 hours is better.
3. You need a special grill called mangal (mahn-gahl). You can use your regular charcoal grill, but it will take longer because a regular grill isn’t as large. Cook till it’s done.
4. Serve with a tomato salad or with vinegared onions (soak onions in vinegar for a few hours and sprinkle with some paprika).