Rosemary-marinated lamb shashlik
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Lamb shashlik marinated with rosemary - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of young lamb from the upper thigh
- 1 head of red onion
- 200 g cherry tomatoes
- 1 bell pepper
- 450 g natural yogurt (regular or low-fat)
- 1/4 cup olive oil, plus more for greasing the grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh rosemary leaves, whole
- 1 teaspoon coarse salt
- 1/2 tsp ground black pepper
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Cooking the dish according to the recipe:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large bowl (not metal). Add the lamb (it should be completely covered with the marinade), cover with plastic wrap, and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals into a single, dense layer.
Cut the meat into 4 cm cubes. You should have about 20 pieces. Cut the red onion and pepper into 8 pieces, and divide each onion into 3-4 sections.
Loosely thread 3-4 pieces of meat onto each skewer, alternating them with pieces of onion, pepper, and tomato. Season the meat on both sides with salt and pepper. Place the skewers on a hot grill and cook for 10-15 minutes, turning 2-3 times, until medium-rare.
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