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Title: Shashlik (Georgian Lamb Barbecue)
Categories: Lamb Bbq Israel Jewish Georgian
Yield: 4 Servings
| 1 | lb | Boneless lamb w/small amt of fat, cut into 2-" domino-shaped |
| 1 | md | (1/2 cup) onion, sliced |
| 1/4 | c | Red-wine vinegar |
| 2 | Cloves garlic, sliced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | Pepper | |
| VARIATION | ||
| 4 | Or 5 small (1 lb) eggplants | |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | tb | Fresh coriander, fine-chpped |
| 1 | Or 2 ts (lamb fat, minced (opt) | |
Shashlik is probably principal Georgian dish that is prepared all over the Soviet Union & is internationally know. It consists of 8 to 10 cubes of boneless lamb marinated in wine vinegar & barbecued on a skewer over hot coals after flames have died down -- this is important. Long metal skewers, know as shampuri, are used. It is as simple as that.
1. Mix everything together & store in a glass or enamel bowl (no metal). Marinate, covered, in a cool place (or refrigerate) for 1 to 3 days. Some say a week but this is not really essential. 2. Drain off marinade, put 5 or 6 lamb pieces on a skewer, & grill over hot charcoals after flames have died down. Grill for 15 to 20 mins according to your taste, medium or well done. Serve warm w/bread & an assortment of salads.
NOTE: A modern apartment is no place to grill over charcoal. I have broiled marinated shashlik in a hot gas broiler, which is acceptable but not quite as good as if charcoal broiled.
VARIATION: A predictable variation of an all lamb shashlik is to add 1/2 small onion & 1 small tomato alternating w/cubes of lamb. The lamb is marinated but vegetables are not.
Another variation to accompany all-lamb shashlik is prepared w/small egg- plants, as follows: 1. Cut incision 1/2-" deep & 1-" long into side of each eggplant. 2. Mix salt, pepper, coriander, & lamb fat, if used, together. Stuff each eggplant w/part of mixture. 3. Put metal skewer through upper part, thick end, of each eggplant & broil over charcoal for 15 to 20 mins, or until quite soft. Serve together w/all-lamb shashlik on same platter. Garnish the platter w/slice onions & several long scallions.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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