Shashlik Caucasian - From the Russian Tea Room
Submitted by Peppersullivan
Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
7 hrsStraight from the legendary Russian Tea Room in New York, this Caucasian-style shashlik is the kind of dish that makes a backyard cookout feel like a feast. Cubes of lamb marinate overnight in a lemon, garlic, dill, and bay leaf marinade that tenderizes and perfumes the meat.
Threaded onto long skewers with quartered tomatoes, onion wedges, and green pepper squares, then grilled over medium coals until the lamb is charred on the outside and rosy within. The vegetables pick up smoky sweetness as they blister.
Served on a bed of hot rice with a garnish of fresh dill, it’s a dish that bridges the Caucasus Mountains and Manhattan in every bite.
Chef Tips
- Marinate for the full 6 to 8 hours or overnight; the acid and aromatics need time to work their magic
- Cut the lamb into even 2-inch cubes so they cook uniformly on the skewer
- Grill over medium coals, not high heat, so the outside chars without drying out the interior
- Brush with extra marinade while grilling for added flavor and moisture
Ingredients
Directions
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 to 5 cubes of lamb on each skewer.
Grill shashlik over medium coals 12 to 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.
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