RCI-MT.003.0051.001
Kazakh Shashlik
Kazakh Shashlik from the Recidemia collection
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Cut the lamb leg into 1.5-inch cubes, removing excess fat and sinew. Pat dry with paper towels.
2
Combine the finely-minced onions, garlic cloves, and shallots in a large mixing bowl. Add the freshly-chopped parsley and stir to blend.
3
Pour the unsweetened pomegranate juice into the bowl with the aromatics. Add the corn oil and cayenne pepper, whisking together until well combined.
4
Add the lamb cubes to the marinade and toss thoroughly until every piece is coated. Cover with plastic wrap and refrigerate for at least 30 minutes, stirring occasionally.
30 minutes
5
Remove the lamb from the marinade and thread each cube tightly onto metal skewers, leaving minimal space between pieces. Reserve the remaining marinade in a small bowl for basting.
6
Heat a charcoal grill or gas grill to high heat (450–500°F), ensuring the grates are clean and well-oiled.
10 minutes
7
Place the skewers directly on the grill grates and cook for 4–5 minutes per side, turning every 2–3 minutes for even cooking. Baste with reserved marinade after each turn.
18 minutes
8
Check for doneness by testing one lamb cube with a meat thermometer; aim for 160°F internal temperature for medium doneness. The exterior should be charred and caramelized.
9
Transfer the cooked skewers to a warm serving platter and let rest for 2–3 minutes before serving. Serve immediately with flatbread or rice pilaf on the side.