Question by : Tips on making Shashlik?
Hi, I will be making shashlik tomorrow at school during an 1 hour cooking lesson. Others are just making ordinary kebabs, but I decided to go russian with the kebabs! I am aware that you have to marinate the meat in olive oil and lemon juice about a day before making, and I shall do this. Has anyone got any tips on how to making shashlik well in an hour? Tips? Many thanks 🙂
Answers and Views:
Answer by Luss Alii
Shashlik is Turk/Russian type of kebab. Marinated skewered lamb, grilled to perfection, combined with grilled vegetables make this the ultimate cookout food.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
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
Preparation:
In a bowl, combine lamb, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours 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 separate skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat will 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 vegetable skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook.
Read all the answers in the comments.
What do you think?
Leave a Reply