Prep 15 mins
Cook 3 hrs
Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.
- 1 large onion, peeled and finely grated
- 1 tablespoon lemon juice, strained if fresh
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 lbs boneless lamb shoulder or 2 lbs leg of lamb, cut into 1 inch cubes
- 2 medium onions, cut into 1/4 inch chuncks
- 10 scallions, trimmed
- 1 lemon, quartered
- Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper.
- Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist.
- Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
- Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.
- Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown.
- For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15.
- Slide the meat off onto individual plates and garnish with scallions and lemon.
If you enjoy this receipe try Sosaties which is a South African Traditional receipe - you'll love it
That's a pretty unusual marinade recipe for a shashlyk. For one thing, Shashlyk is a Georgian dish. They hardly had any access to Olive Oil and mostly cooked either on pork fat or with sunflower oil. The onion is usually cut and seperated into loops and then threaded on the skewer with the meat. In my opinion, the best results are with lamb or pork. White wine works as a great marinade with a splash of white vinegar, minced onion, parsley, salt & pepper, and perhaps a little bit of lemon. Another GREAT marinade (only works for PORK) is Kefir (cultured milk, like very soft plain yogurt) with all of the above ingredients. Good luck!!
We enjoyed this so much. I did change it a little. I had shoulder chops with the bone. They were kinda thin. I decided not to skewer them but just marinated them in the marinade. I then grilled them to slightly less than medium rare. The marinade was perfect and the meat was tender and wonderfully flavored by the charcoal. I plan to make this whenever lamb goes on sale :-) Thank you for a great recipe. Oh, I served this with grilled veggies and rice.