How to make it

  • Prep the stuff: Cube the meat 2 x 2 inches (5 X 5 cm.). Peel & quarter the onions. Take off the outer two, or three layers of onion and set aside. Seed & slice the bell peppers.
  • 1. Place the lamb chunks in a ziploc bag.
  • 2. In a blender or food processor, blend the inner part of the onion, keeping the outer three layers, garlic, and water.
  • 3. Combine with the bay leaves, apple cider vinegar, pepper, oregano, and lemon juice and pour everything into the ziploc bag.
  • 4. Marinate in the fridge for at least four hours. Longer is fine.
  • 5. After they marinates, skewer the lamb pieces, outer onion layers, bell pepper quarters, mushrooms, broccoli florets and tomatoes, alternating (if using wooden skewers, soak them for 30 minutes first) and warm up your grill on med/high heat.
  • 6. Grill on direct heat, rotating the skewers with a pair of tongs every few minutes, and sprinkle the salt over the skewers as they cook See Photo. Cooking should take about 10 minutes altogether. Let the shashlik rest for five minutes and serve.
  • A bowl of Borsch, a few of these, with rice or mashed potatoes and some heavy Russian Rye bread and you are set. See Photo

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes