Best 3 Jacques Pepin Lamb Shashlik Recipes
Jacques Pepin's lamb shashlik is a delightful dish that combines succulent lamb meat with a flavorful marinade and a variety of vegetables. This classic recipe has been enjoyed by many and is known for its ease of preparation and its delicious taste. If you're looking for a flavorful and impressive dish that's perfect for a special occasion or a cozy dinner at home, Jacques Pepin's lamb shashlik is an excellent choice.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED LAMB SHASHLIK KEBABS
Steps:
- Serve the lamb and vegetables on the skewers, or remove the meat and veg and place them on a serving platter.
- Enjoy.
Nutrition Facts : Calories 440 kcal, Carbohydrate 12 g, Cholesterol 73 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 621 mg, Sugar 6 g, Fat 33 g, ServingSize 3-4 Portions (3-4 Servings), UnsaturatedFat 0 g
SHASHLIK (GRILLED LAMB)
Provided by Marian Burros
Categories dinner, project, main course
Time 3h15m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Beat the lemon juice with the oil and add the bay leaf.
- Pour the mixture over the meat cubes and marinate for a minimum of three hours at room temperature.
- To serve, heat the broiler or a charcoal grill, drain the marinade from the meat and arrange the cubes of meat on skewers. Broil or grill for about 10 minutes, turning to brown on all sides, until medium rare, and serve with tkemali (plum sauce.)
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 39 grams, Carbohydrate 1 gram, Fat 83 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 41 grams, Sodium 38 milligrams, Sugar 0 grams
LAMB SHASHLIKS WITH ROSEMARY & GARLIC
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions
Provided by John Torode
Categories Main course
Time 1h20m
Yield Makes about 14 skewers
Number Of Ingredients 11
Steps:
- Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
- Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
- Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it's not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
Nutrition Facts : Calories 239 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.2 milligram of sodium
Tips:
- To ensure the lamb is tender, use a cut that is well-marbled, such as leg of lamb or shoulder.
- To make the marinade, use a combination of yogurt, lemon juice, garlic, cumin, coriander, and paprika. This will help to tenderize the lamb and give it a flavorful crust.
- Allow the lamb to marinate for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the meat.
- When grilling the lamb, use a medium-high heat and cook the meat for 6-8 minutes per side, or until it is cooked to your desired doneness.
- Serve the lamb shashlik with a side of grilled vegetables, rice, or flatbread.
Conclusion:
Jacques Pepin's lamb shashlik is a delicious and easy-to-make dish that is perfect for a summer cookout. The lamb is marinated in a flavorful yogurt-based marinade and then grilled to perfection. Serve it with a side of grilled vegetables, rice, or flatbread for a complete meal.
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