Shashlik is perfect for a barbecue. Delicious lamb cubes with sweet peppers, tomatoes, mushrooms and bacon.
KEY POINTS
Preparation: | (marinade) | Cooking Time: | |
How Difficult | Easy | Freeze? | No |
Servings | 4 |
COOK'S NOTES ON SHASHLIK
The choice of red or green peppers is yours but the red tomatoes and green peppers looks colourful.
We tried this recipe on a barbecue and cooked it for the generally recommended 10 to 15 minutes. While this cooking time works well when cooking shashliks under the grill, we found it did not work on the barbecue. The lamb tended to burn on the outside but leaves the inside of the lamb almost raw. If that's how like your lamb then fine but we prefer the lamb to be cooked more evenly.
To do this we added all the ingredients to the griddle on the barbecue (use an oven tin if you don't have a griddle) and let them cook for four minutes at the start. It's then easier than it sounds to add the meat and vegetable chunks onto the skewers. See the step by step instructions and pictures below.
Our choice of lamb is definitely leg of lamb, it's tender and not to fatty. We suggest marinating the lamb for four hours but it's fine to leave it overnight.
Ingredients | How Much |
Leg of lamb (off the bone) | 680g / 1½lbs |
Medium mushrooms | 12 |
Cherry tomatoes | 8 |
Streaky bacon | 4 rashers |
Green sweet /bell pepper | 1 |
Marinade | |
Onion | 1 medium |
Olive oil | 5 tablespoons |
Lemon juice | 5 tablespoons |
Dried rosemary | ¾ teaspoon |
Dried thyme | ¾ teaspoon |
Salt and pepper | To taste |
Barbecue or grill.
4 skewers (soaked for an hour if using wood skewers)।
PREPARATION
Finely chop the onions. Cut the lamb into 2.5cm / 1in cubes. Cut each bacon rasher in half (width way). Cut the pepper in half, remove the seeds and pith. Then cut into 2.5cm / 1in cubes. |
METHOD