Lamb Shashlik in Roasted Pepper Marinade
⏳ Time
1 hour + 9 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Lamb - 2 lbs
- Onion - 6 heads
- Sweet Pepper - 31.7 oz
- Olive Oil - 10 fl oz
- Paprika - ½ spoons
- Paprika - ½ spoons
- Sumac - 1 tablespoon
- Dried Chamomile - 1 tablespoon
- Rosemary - 1 sprig
- Salt - to taste
Step by Step guide
Step 1
Prepare the marinade. Place the peppers whole on a baking sheet in a single layer and roast in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 20–25 minutes until they are charred.
Step 2
Prepare a large bowl for the marinade. First, open the roasted peppers and drain the juice into the bowl, then remove the skin and seeds from the peppers (it's easiest to remove any remaining seeds using a paper towel). Finely chop the flesh and add it to the bowl with the juice.
Step 3
Remove the leaves from 2 sprigs of rosemary, finely chop them, and add to the pepper.
Step 4
Add 1 teaspoon each of sweet paprika, hot paprika, sumac, and thyme, along with 2 teaspoons of salt to the marinade.
Step 5
Peel 2 onions, chop them into small cubes, and add them to the marinade as well.
Step 6
Blend the marinade well using an immersion blender; if you don't have one available in a field setting, use a whisk.
Step 7
Cut the meat into pieces about the size of half a matchbox (40–45 grams per piece).
Step 8
Slice the remaining onion into 1 cm thick rings and gently press them with your hands, not afraid to break them.
Step 9
Place the meat and onions in the marinade, mix with your hands, cover, and let sit at room temperature for 1 to 1.5 hours or in the refrigerator for 6 to 7 hours.
Step 10
Remove the meat from the marinade and take out the onion rings, also freeing them from the marinade. Alternate threading the meat and onion onto the skewers. Secure the onion by wrapping it tightly around the skewer and pressing it down with your fingers.
Step 11
Cook the shashlik on well-burned "gray" charcoal. Before placing the shashlik on the grill, break up the large coals to ensure even heat. Grill the shashlik for 8–10 minutes, turning it halfway through the cooking process. You can check for doneness by cutting into one of the pieces: the meat should be pink inside but without any blood. After grilling, let the shashlik rest for 5 minutes, then serve it with pickles and herbs.
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