Lamb Kabobs | Shashlyk

Name: Lamb Kabobs | Shashlyk
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Middle Eastern, Asian
Ingredients: 3 lb lamb (boneless leg of lamb); 1 each onion (peeled and chopped); 6 cloves garlic; 3.5 oz sake; 2 tbsp lemon juice (freshly squeezed from 1 lemon); 3 tbsp light soy sauce; 1 bunch basil (washed and chopped); 1 bunch thyme (washed and chopped); 1/3 bunch cilantro (washed and chopped); 1/3 bunch parsley (washed and chopped); 4 each scallions; 4 each chives; 2 tsp kosher salt (adjust to taste); 1 tsp black pepper (freshly ground, adjust to taste); 2 tbsp olive oil

7 steps

Prep:30minCook:10min

Instead of traditional mangal, I use shichirin and instead of grapevine charcoals — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste. Ingredients for Marinade - Yellow onion - Fresh garlic - Acidic liquid, e.g., lemon or lime juice, white wine vinegar, apple cider vinegar, unoaked white wine, sake - Aromatic greens, e.g., basil, thyme, parsley, cilantro, scallions, chives - Secondary flavoring and seasoning ingredients, e.g., soy sauce, black pepper, tarragon, mint, garlic chives or young garlic or wild garlic, spices, green chilies peppers, sweet salad peppers

Updated at: Thu, 17 Aug 2023 03:08:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories245 kcal (12%)

Total Fat13.2 g (19%)

Carbs7.1 g (3%)

Sugars1.3 g (1%)

Protein21.5 g (43%)

Sodium986.9 mg (49%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 lblamb

boneless leg of lamb

for marinade

1onion

peeled and chopped

6cloves garlic

3.5 ozsake

2 Tbsplemon juice

freshly squeezed from 1 lemon

3 Tbsplight soy sauce

1 bunchBasil

washed and chopped

1 bunchthyme

washed and chopped

0.33 bunchcilantro

washed and chopped

0.33 bunchparsley

washed and chopped

4scallions

4chives

for seasoning and grilling

2 tspkosher salt

adjust to taste

1 tspblack pepper

freshly ground, adjust to taste

2 Tbspolive oil

Instructions

Step 1

Cut lamb into 3/4" cubes.

Step 2

Combine all marinade ingredients in a blender jar and process them until smooth green puree.

Step 3

Combine lamb cubes and green puree and marinade in Ziplocks, refrigerated, for 8-12 hours.

Step 4

Preheat grill. If using bamboo skewers, soak them in water for at least 30 minutes. Rinse the lamb cubes under cold water to remove the marinade and dry them with paper towels. Place meat in a bowl add drizzle them with oil. Coat all lamb pieces with a thin layer of oil using your hands. It will protect the meat from drying. Skewer lamb cubes, 6-7 pieces per portion.

Step 5

Season the meat and grill it until ready. Timing depends on the heat source. Rotate skewers every few minutes.

Step 6

It should take about 10-15 minutes.

Step 7

When done, let shashliks rest for a few minutes and serve with fresh greens, sliced and seasoned tomatoes and cucumbers, flatbreads, pomegranate juice or young wine. Enjoy!

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