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I love sharing me recipes!


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Sunday, March 18, 2012

russian "shashlik" chicken and lamb ♥

its 75 degrees out today in good ol Wisco this dish inspired me to get out and get grilling! A good old fashioned Russian Barbecue! :)

Barbecue and grilling are widely popular in Russia. Most of the time the Russians enjoy Caucasian style barbecue. The main difference to European or western style barbecue is the size of meat pieces. In the Caucasus they thread small pieces of meat and vegetables onto long metal skewers. So the main and side dish are cooked at the same time.

Chicken and Lamb shashlik 


  • 1 lb lamb trimmed of all fat, and cut into 2" cubes (leg or shoulder of lamb)
  • 1 ib cubed chicken cut into chunks
  • 1/2 cup lemon juice
  • 1/2 cup olive oil extra virgin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 medium onions, cut into eighths
  • 2 toimatoes cut into pieces tomatoes
  • 2 large green peppers, cut into 1 inch chunks
  • ! large onion cut into chunks


  1. In a bowl, combine lamb, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours prior to cooking.
  2. Place marinated beef on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat.
  3. Place vegetables on separate skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat will take longer to grill.
  4. Cook lamb and chicken shashlik skewers on grill or under broiler for 10-12 minutes, or until desired doneness. Turn to ensure even cooking.
  5. Grill vegetable skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook. enjoy!

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