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Shared by Sasha Shor

Shashlik (Georgian-Style Grilled Lamb Shish Kabobs)

Yield: 12-15 servingsTime: 20 min + 6 H inactive

Shashlik (Georgian-Style Grilled Lamb Shish Kabobs)

Yield: 12-15 servingsTime: 20 min + 6 H inactive

Family Journey

Kishinev, MoldovaNashville
New York City

Ingredients

  • 6 pounds boneless leg of lamb, cut into 2-3” cubes
  • 2 cups medium-bodied red wine
  • ½ cup red wine vinegar
  • ¼ cup pomegranate molasses
  • ¼ cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 teaspoons fresh cracked black pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 12 large or 18 small garlic cloves, peeled and smashed but intact
  • 1 medium yellow onion, halved lengthwise and sliced into thick ½” rings
  • Freshly ground pepper
  • Kosher salt
Main CoursesMeat Eastern Europe

Preparation

  • Step 1

    In a large bowl, combine the red wine, red wine vinegar, pomegranate molasses, olive oil, salt, sugar, black pepper, coriander, oregano, garlic cloves, and onion. Place the lamb cubes in a non-reactive container or large ziplock bag and cover with the marinade. Refrigerate and allow to marinate for at least 6 hours, but no longer than 14 hours.

  • Step 2

    Remove meat from the marinade, discarding all solids. Thread the meat cubes onto heavy, flat metal skewers (6-8 cubes per skewer) and season with salt and pepper.

  • Step 3

    Grill over medium-high heat for 7-8 minutes per side rotating them as needed until cooked through and evenly charred on all sides.

  • Step 4

    Serve immediately with sliced raw onion and pomegranate molasses and adjika (Georgian pepper paste) for dipping.