Shashlik is perfect for a barbecue. Delicious lamb cubes with sweet peppers, tomatoes,
mushrooms and bacon.
COOK'S NOTES ON SHASHLIK
The choice of red or green peppers is yours but the red tomatoes and green peppers looks
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.
WHAT SPECIAL KITCHEN EQUIPMENT? Barbecue or grill.
4 skewers (soaked for an hour if using wood skewers).
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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.
Put all the marinade ingredients into a glass or plastic bowl and add the lamb cubes. Mix the
ingredients well to ensure the lamb cubes are fully covered with the marinade.
Cover the bowl with
cling film and place it in the fridge for four hours or longer if you want to prepare it earlier.
Start the barbecue half an hour or so before cooking.
Remove the lamb marinade from the fridge and separate the lamb chunks from the marinade. Keep the
lamb marinade for later.
Add the lamb, mushrooms, tomatoes, sweet pepper and bacon to the griddle section of your
pre-heated barbecue (or in an oven tin if you have no griddle) and generously spoon over half of the
marinade. Cook, turning a few times for four minutes.
Load the ingredients onto four skewers and place on the barbecue. Cook for around 10 minutes turning
frequently. While the shashliks are cooking, brush them a few times with the remaining marinade.
Serve the shashliks with chunky bread and lots of salad.