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Shashlyk
Caucasian Skewered Lamb
Shashlyk
Shashlyk is the skewered, grilled lamb made throughout the Caucasus and Central Asia. Its name comes from the word shashka or sword, since shashlyk once was the fare of mountain tribesmen who roasted meat on their swords over open fires. The aroma of roasting lamb is one hard to resist. To grill shashlyk to perfection at home, simply put it over hot coals and serve it rare. Tkemali or sour plum sauce is a traditional accompaniment.
Ingredients
2 lb (900 g) boneless shoulder or leg of lamb
Freshly ground black pepper to taste
¾ pint (450 ml) pomegranate juice
1 bay leaf, crushed
1 teaspoon crushed thyme
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon salt
Details
Serves: 5
Method
Cut the lamb into 2 in (5 cm) cubes. Mix together the remaining ingredients, and marinate the lamb overnight in the mixture. The next day, place the meat on skewers, alternating if desired with cubes of aubergine which have been salted and drained.
Grill over hot coals for about 10 minutes. Serve with pilaf and tkemali sauce.
Variation:- To make Shashlyk Karsky, buy a whole rack of lamb and cut it into large serving-sized pieces, about 3 in (7.5 cm) x 5 in (12.5 cm). Alternate the lamb on skewers with fresh lamb kidneys. Grill as directed above.
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