Lamb Shashlyk Recipe

Name: Lamb Shashlyk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless leg of lamb; 2 white onions; 5 lemons; red wine vinegar, to cover lamb; red wine or white wine or beer; 1 bunch fresh dill; 1 bunch fresh basil; 1 bunch fresh cilantro; 1 bunch of fresh mint; salt and pepper

Servings: persons

1 boneless leg of lamb
2 white onions
5 lemons
red wine vinegar, to cover lamb
red wine or white wine or beer
1 bunch fresh dill
1 bunch fresh basil
1 bunch fresh cilantro
1 bunch of fresh mint
salt and pepper

1
Cut the lamb into one inch chunks.
2
Take care to remove as much fat, gristle and fascia as possible.
3
Mince the onions, chop up the fresh herbs, and squeeze the lemons.
4
Put each in a separate container.
5
Take a large tupperware container and put one layer of lamb on the bottom.
6
Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice.
7
Continue until all ingredients are used up.
8
Press down.
9
If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine).
10
Refrigerate for 24 hours.
11
Remove lamb chunks, place on skewers and roast on a barbecue.
12
Do not overcook.
13
Serve immediately.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 boneless leg of lamb, 2 white onions, 5 lemons, red wine vinegar, to cover lamb, and more.

Yes, Lamb Shashlyk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Shashlyk

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