Lamb Shashlik is a Caucasian cousin of Turkish Shish Kebab, and for us, it is a must-cook BBQ item! The meat is cut into thin slices, then left to marinade in a light water-based marinade for hours to create a wonderfully juicy and tender result, when cooked. The meat is threaded on metal skewers and cooked on high heat on a BBQ grill! Perfect served with spicy tomato relish, especially Georgian Adjika!
Cuisine Armenian, Caucasian, Central Asian, Georgian
Metal Skewers x 4
Bone the leg of lamb, cut off any large bits of fat and any sinew.
Cut the lamb into thin (approx. 1cm thick) pieces, the size of about 4x4cm.
Place the lamb in a bowl. Add the salt and pepper, oil and juice of a lemon. Then mix well, ideally with your hands massaging the meat as you go.
Add the quartered red onion and bay leaf, and mix to distribute. Then pop everything in an airtight box, pour 100ml of water over and place in the fridge to marinade for at least 6 hours, or overnight.
When ready to cook, get the coals hot on your BBQ. Skewer the pieces of lamb snuggly, alternating with a piece of onion every 2-3 pieces of lamb.
Place the skewers of lamb on a BBQ and cook for 15-20 minutes, turning often. The meat should be lightly charred and the meat fully cooked through. Take the skewers of the heat and leave to rest for a few minutes.
Serve with your favourite BBQ side dishes.
** For an extra boost of flavour, spray the lamb with some beer towards the end of the cooking. The coal will start smoking giving the shashlik an even smokier aroma and a mild hint of beer.