Shared by Sasha Shor
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 inactiveFamily Journey
Kishinev, MoldovaNashville
New York City
No Russian meal is complete without salads. During the summers in Nashville, salads were made with the vegetables her mother and grandfather grew in their backyards. Before heading to the mountain, whole vegetables were always picked and packed, so the salads could be made just before eating.
This recipe was shared by Sasha Shor. Read more about her family in "The Russian Picnic Tradition a Family Smuggled Out of the USSR" and try her recipes for salat iz riddiski (radish salad), okroshka (chilled kefir soup), and kislyi arbuz (fermented pickled watermelon).
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
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.
