Delicious Shashlik Russian Style Kebabs (BBQ Recipes)

Member Name: luigi0778

Product:	BBQ Recipes
Date:	24/02/09 (130 review reads)
Rating:

Advantages: Easy to make! Taste Great!

Disadvantages: Needs to marinade for at least 8 hours

Next time we get some sunshine (perhaps June 2011) why not wheel out your BBQ and have a go at these delicious "Shashlik" {s-hash-lick} Russian style kebabs. This partiuclar variant hails from the caucus area.

To correct myself slightly, calling them Shashlik is a little bit of a red herring, because Shashlik just actually means "kebab style" in Russian (i'm told), but anyway disregarding that boring bit of trivial information these kebabs taste excellent, and together with the accompanying sauce make a nice change from the cremated chicken wings, or undercooked sausages.

For this culinary delight you will need:

FOR THE SHASHLIK
15-20 chunked pieces of chicken, pork, beef, or lamb. (mouthsize chunks)
1 lemon cut into eights. (8 segments).
1 sprig of parsley chopped stalks and all.
1 tsp ground cumin
1/2 tsp chilli flakes
1/2 tin chopped tomato (or enough to coat meat)
1 sliced onion
salt an pepper
water soaked wooden skewers


FOR THE ACCOMPANYING SAUCE:
2 fresh tomatoes, skinned, de-seeded and diced.
1 tbsp Tomato puree (concentrate)
1/2 finely diced red onion
Salt an Pepper.


THE NIGHT BEFORE (or at least 8 hours)
Throw all the ingredients for the Shashlik into a bowl. (minus the skewers of course). Give it a good mix, squeeze the lemon segments a bit to release some juice. Then leave in a fridge overnight. Simple that eh!

THE BIG DAY!
Step 1.
Mix all the sauce ingredients together in a small bowl, loosen with some water if its looking too "thick", think Salsa consitency and you will be spot on. The place in the fridge.

Step 2.
Remove the meat from the marinade, and place the meat onto the skewers.
Leave them to sit at room temperature for at least an hour prior to cooking on a HOT barbecue. When I say HOT, I mean one where the charcoal has started to whiten, or if using gas one that has been ignited and allowed to heat up properly. You should not be able to hold your hand over it for more than a few seconds, or its not hot enough.

Once cook, serve while hot with another wedge of lemon, and a dollop of the sauce. Can be put inside a Pitta bread, or served with a side salad.

Enjoy!

Summary: Bit better than bangers or a burger!