Best 3 True Caucasian Shashlik Recipes

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Caucasian shashlik, a skewered meat dish originating from the Caucasus region, has captured the hearts of food enthusiasts worldwide with its distinct flavors and succulent texture. Whether you're a seasoned grill master or a novice cook looking to embark on a culinary adventure, this article will guide you through the intricacies of selecting the finest cuts of meat, mastering the art of marinating, and unlocking the secrets of achieving the perfect char on your shashlik. With a focus on preserving the authenticity of this beloved dish, we'll delve into the cultural significance of Caucasian shashlik, providing you with a deeper appreciation for its history and traditions.

Let's cook with our recipes!

TRUE CAUCASIAN SHASHLIK



True Caucasian Shashlik image

From the Caucasus region of Russia, often sold by street vendors. The fat can be eaten with the meat, though this is not to my taste. Preparation time does not include marinating time.

Provided by echo echo

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs leg of lamb, boned and trimmed of fat (reserve the fat)
1 onion, chopped
1 garlic cloves, minced or 1 garlic clove, crushed
1 1/2 cups pomegranate juice
salt
1 slice bread, cut into 6 cubes
1/2 cup oil
pepper

Steps:

  • Cut lamb into 2-inch cubes; toss with onion and garlic in a bowl.
  • Cut fat from lamb into slivers.
  • Combine pomegranate juice with salt and pour over lamb (meat and fat), set in a cool place (but NOT cold like refrigerator) and marinate 4-12 hours.
  • After marinating lamb, pat each piece dry as you place it on 6 long skewers, interspersing lamb fat slivers with meat cubes; put a cube of bread at the end of each skewer to hold the meat on the skewer.
  • Brush each skewer's contents with oil and sprinkle with pepper to taste.
  • Grill (traditional) or broil 12-20 minutes from very high heat, turning once and basting with any juice that runs off, until meat is cooked through.
  • Slip meat directly off skewer onto plate, one plate for each person being served.

Nutrition Facts : Calories 636, Fat 48.9, SaturatedFat 15.5, Cholesterol 152, Sodium 158.3, Carbohydrate 4.1, Fiber 0.4, Sugar 1, Protein 42.7

GRANDPA NICK'S GEORGIA SHASHLIK



Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

TENDER BEEF KABOBS (SHASHLIK)



Tender Beef Kabobs (Shashlik) image

Make and share this Tender Beef Kabobs (Shashlik) recipe from Food.com.

Provided by Lavender Lynn

Categories     Russian

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
2 bell peppers, sliced into 1 1/2 inch wide pieces
1 purple onion, large, sliced into 1 1/2 inch pcs
15 medium bamboo skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed)
2 dried bay leaves

Steps:

  • Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  • Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
  • Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  • Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Nutrition Facts : Calories 535.6, Fat 46.7, SaturatedFat 6.9, Sodium 478.4, Carbohydrate 37, Fiber 11.9, Sugar 2.7, Protein 4

Tips:

  • Choose high-quality meat: The best cuts of meat for shashlik are tender and flavorful, such as lamb, beef, or pork. Look for meat that is well-marbled with fat, as this will help keep it moist during cooking.
  • Cut the meat into uniform pieces: This will help ensure that the meat cooks evenly. The ideal size for shashlik pieces is about 2 inches square.
  • Marinate the meat: Marinating the meat in a flavorful mixture of spices and herbs will help tenderize it and add flavor. There are many different marinade recipes to choose from, so experiment until you find one that you like.
  • Skewer the meat: Use metal skewers for shashlik, as wooden skewers can burn. Soak the skewers in water for at least 30 minutes before using, to prevent them from burning.
  • Cook the meat over hot coals: The best way to cook shashlik is over hot coals. This will give the meat a nice char and smoky flavor.
  • Don't overcook the meat: Shashlik should be cooked until it is slightly pink in the center. Overcooked meat will be tough and dry.
  • Serve the shashlik with your favorite sides: Shashlik is traditionally served with grilled vegetables, rice, or bread. You can also serve it with a dipping sauce, such as tzatziki or tomato sauce.

Conclusion:

Shashlik is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make shashlik at home. So fire up your grill and give it a try!

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