March 10, 2017 lyukum

Lamb Kabobs: Making Shashlik in Texas

Lamb Cabobs | Shashlyks

How Authentic Is This Shashlik?

Well, let’s see. Instead of traditional mangal, I use shichirin and instead of grapevine charcoals — binchotan charcoals from Japan. While true Georgian shashlik is made of non-aged lamb, I choose conditioned lamb from New Zeland. Finally, the marinade is based on local herbs, vegetables, and spices. I couldn’t even find a good substitute for young Georgian wine and decided to use sake for its cleaner taste.

Ingredients for Marinade

  • Yellow onion
  • Fresh garlick
  • Acidic liquid, e.g., lemon or lime juice, whine wine vinegar, apple cider vinegar, unoaked white wine, sake
  • Aromathic greens, e.g., basil, thyme, parsley, cilantro, scallions, chives
  • Secondary flavoring and seasoning ingredients, e.g, soy sauce, black pepper, tarrgon, mint, garlicy chives or young garlic or wild garlic, spices, green chilie peppers, sweet salad peppers
Lamb Kabobs: Making Shashlyk in Texas
Print Recipe
Prep Time 30minutes
Cook Time 10-15minutes
Passive Time 12hours
Servings portions
Print Recipe
Prep Time 30minutes
Cook Time 10-15minutes
Passive Time 12hours
Servings portions
Ingredients
Units:
  • 3lblambboneless leg of lamb
for marinade
for seasoning and grilling
Ingredients
Units:
  • 3lblambboneless leg of lamb
for marinade
for seasoning and grilling
Instructions
  1. Cut lamb into 3/4" cubes.
  2. Combine all marinade ingredients in a blender jar and process them until smooth green puree.
  3. Combine lamb cubes and green puree and marinade in Ziplocks, refrigerated, for 8-12 hours.
  4. Preheat grill. If using bamboo skewers, soak them in water for at least 30 minutes. Wash lamb cubes under cold water to remove the marinade and pat dry them with paper towels. Place meat in a bowl, add oil. Using your hands, mix them to coat all lamb pieces with a thin layer of oil. It will protect the meat from overdrying on the grill. Skewer lamb cubes, 6-7 pieces per portion.
  5. Season the meat and grill until ready. Timing depends on the heat source. Rotate skewers every few minutes.
  6. It should take about 10-15 minutes.
  7. When done, let shashliks rest for a few minutes and serve with fresh greens, sliced and seasoned tomatoes and cucumbers, flatbreads, pomegranate juice or young wine. Enjoy!
Recipe Notes

Ненастоящий шашлык!
Coус Ткемали к шашлыкам

Tkemali sauce ingredients

Tkemali sauce ingredients

  • 170g tklapi, tkemali fruit leather
  • 500+ ml hot water (208F)
  • 10g fresh or 5 g dry mint
  • 10g fresh or 5 g dry thyme
  • 30g fresh or 15g dry cilantro
  • 30g fresh or 15 dry dill flowers
  • 40g fresh or 20g dry chives or wild garlic
  • 1 tsp red chili pepper flakes
  • 1/8 tsp freshly ground black pepper (adjust to taste)
  • 1 tsp kosher salt (adjust to taste)
  • 1 tbsp brown sugar (adjust to taste)
  • 2 tbsp pomegranate mollases (adjust to taste)
  • 1/4-1/2 tsp xanthan gum (optionl)
  • 4-6 drop chrystmas red coloring (optional)

Cut tklapi to small pieces, place in a bowl and add hot water. Let it reconstitute for 15 minutes. Measure and finely chop (if using fresh) other ingredients. Combine them all in a blender jar and process into a puree with desired consistency. Note that the color of tkemali sauce will be more brown with fresh herbs, or more red with dry herbs.

Tkemali Sause

Tkemali Sause

For very smooth texture and better color use high power blenders, a pinch of xanthan gum, and a few drops of red coloring. In a saute pan, bring the sauce to boiling and transfer it to clean sterilized glass bottles or jars with a screw on lids. Store refrigerated for up to 4 weeks.

Tkemali Sause

Tkemali Sause

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