Cooking County » Lamb Shashlik Recipe (Russian Shashlik)
russian lamb shashlik recipe

Lamb Shashlik Recipe (Russian Shashlik)

Shashlik is a suitable picnic food. This shish kebab is very popular in Russia and central Asia, but it is originally from the Caucasus. Cooking Shashlik has straightforward steps. Cutting, marinading, and grilling. There are many ways of marinading, and it is different in each country. For example, there is a similar kebab in Iran called Kebab Torsh. They use pomegranate molasses and walnut for marinading.

There is another fantastic food with pomegranate molasses called Khoresh Fesenjoon. Do not miss it!

Shashlik kebab is mostly lamb, but pork, beef, chicken, and other types of red meat can be used too. Also, some vegetables like bell pepper, onion, mushroom, and tomato can be grilled along with the meat. 

Shashlik ingredient

Shashlik ingredients vary according to what you use for marinating. You can add wine, yoghurt, or every acidic ingredient by means of making the meat soft and tender. I prefer using onion, bay leaf, salt, black pepper, and vegetable oil

Also, I like to grill vegetables like onion, mushroom, and tomato. Using cherry tomato is better for grilling.

Shashlik kebab recipe

For cooking shashlik, we need to chop 1.5 kg of meat (boneless parts, shoulder or leg preferred) into small cubes (2 inches). Slice 3 onions into string pieces. Add the meat and onion pieces into a bowl. Pour three tablespoons of vegetable oil on them with one teaspoon of salt and one teaspoon of black pepper. Put two bay leaves on the mixture to exclude bad smells from the meat. Finally, pour 1 cup of water into them. Let them rest and allow flavors to mix overnight. If you are in a hurry, let them rest for at least 6 hours. The more time you give, the tastier they become. After resting, thread the shashlik pieces into the metal skewers. Also, thread vegetables into another skewer. Our lamb Shashlik is ready to grill!

The way that people traditionally grill is using charcoal in Mangal. According to standard.co.uk, “Mangal is the Turkish term for an open charcoal fire for cooking food on a kind of brazier.” Heat the charcoals in the Mangal till making them white outside and red inside. Put the skewers on Mangal and turn them once in a while. The duration depends on the height of skewers and the heat. Check the kebab, do not make them dry or burn.

shashlik on mangal

How to serve Shashlik?

Serve Shashlik with bread or rice. Flatbread is a better choice than other types of bread. You can serve fresh herbs like parsley as a side dish with your meal. Bon appetite! 

Lamb Shashlik Recipe (Russian Shashlik)

Recipe by ShayanCourse: Main coursesCuisine: KazakhDifficulty: Easy
Servings

4

servings
Prep time

8

hours 
Cooking time

20

minutes
Calories

310

kcal

Shashlik is a suitable picnic food. This delicious shesh kebab is mostly lamb, but pork, beef, chicken, and other types of red meat can be used.

Ingredients

  • 1.5 kg meat (boneless parts, shoulder or leg preferred)

  • 3 onions

  • 3 tablespoons vegetable oil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 bay leaves

  • 1 cup water

  • vegetables to grill (cherry tomato, mushroom, bell pepper, onion)

Directions

  • Chop 1.5 kg of meat (boneless parts, shoulder or leg preferred) into small cubes (2 inches).
  • Slice 3 onions into string pieces. Add the meat and onion pieces into a bowl.
  • Pour three tablespoons of vegetable oil on them with one teaspoon of salt and one teaspoon of black pepper.
  • Put two bay leaves on the mixture to exclude bad smells from the meat.
  • Finally, pour 1 cup of water into them.
  • Let them rest and allow flavors to mix overnight. If you are in a hurry, let them rest for at least 6 hours. The more time you give, the tastier they become.
  • After resting, thread the shashlik pieces into the metal skewers. Also, thread vegetables into another skewer. Our lamb Shashlik is ready to grill!
  • How to grill
  • Heat the charcoals in the Mangal till making them white outside and red inside.
  • Put the skewers on Mangal and turn them once in a while.
  • The duration depends on the height of skewers and the heat. Check the kebab, do not make them dry or burn.

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