Shashlik recipe?

Discussion in 'Cookery' started by out@last, Mar 17, 2011.

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  1. Anyone out there have a recipe for the shashlik sauce as found in schnelly's?

    For those who aren't aware, it's meat on a skewer (lamb or beef?) with onion/peppers/mushroom in between and left to simmer in a pot of sauce for hours (seem to remember the longer it had been in there the better the taste & softer the meat).

    I had a try a while back (used gravy with a bit of garlic & paprika), and although it was ok it wasn't the same. Just started thinking about it today again and I'm drooling already!
     
  2. jim24

    jim24 Book Reviewer

  3. try to google it spelled schaschlik , spelling in german, different recipe all together
     
  4. Very good point! My spelling was coming up with middle eastern recipes (dry marinade with none of the mouth-watering sauce). Just didn't look the same.
     
  5. 2 lb Boneless lamb; cut into
    -2 inch cubes
    1 c Cooking oil
    2 ts Lemon juice
    1 ts Salt
    1 ts Pepper
    1 Bay leaf
    1 ts Dillweed
    1 Small clove garlic; minced
    4 Celery tops;coarsely chopped
    3 Tomatoes; quartered
    2 Onions; cut in wedges
    2 Green peppers; cut in 1"
    -squares
    Hot cooked rice

    Place lamb in large bowl or shallow dish. In screw top jar combine oil,
    lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well
    and pour over the lamb. Cover and marinate in refrigerator for 6 to 8
    hours or overnight, stirring occasionally. On each of 4 long skewers, thread
    lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on
    each skewer. Grill shashlik over medium coals 12-16 minutes, turning once.
    (or, place shashlik on rack in shallow baking pan, 4 inches from broiler.
    Broil 10 minutes, turning once, for medium rare.) Brush meat and
    vegetables with additional marinade, if desired.
    Serve on a bed of hot cooked rice. If desired, garnish with fresh dill.
     
  6. Forastero

    Forastero LE Moderator