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
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.
