What is the best shashlik recipe?

Comments ( 2 )

1. HSB says

   If you like, you can use chicken, beef or pork instead of lamb. Just remember that different meats cook different length of time.
   I pre-cook some of my meat chunks in a little oil, and then I put them on the metal spears, alternating with onions and red, green and yellow peppers and tomatoes, which are cut into 2" squares.
   Do Not salt the meat until after cooking, because it will make the meat less tender. There are special sauces for shashlik, which you can actually mix together yourself. 1/3 cup mayonnaise, 2/3 cup ketchup and 1-Tab curry, 1/4 teasp hot pepper mix. Mix well.
   Pour sauce over the shashlik spears after cooking, and just before serving, or serve the sauce on the side.

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2. EmM says

   * 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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