Shashlik – my take on Russian Lamb Kebabs


We often think of bands, athletes, and movies as underrated, we could also put some foods in this grouping. I’d say that most offal is underrated. Pudding definitely. It’s so underrated, restaurants are calling it budino to gussy it up. Lamb is undoubtedly underrated. In the US, it only gets mentioned after the Big Three of beef, pork, and chicken. Lamb should get a lot more meat-centric love than it does. It’s not one of the first animal proteins the average eater goes for, but they should. For lamb’s flavor is uniquely its own; rich, bold, and with a gaminess that is alluring and distinctive. Lamb is awesome.

Imagine my surprise and appreciation when the American Lamb Board came calling. They asked me if I’d like to have at a big hunk of lamb for a challenge to food bloggers. Sign me up. The challenge was this; take five pounds of leg of lamb, make kebabs of it, and tell the story. At stake; a whole lotta lamb. Next up for me; what recipe to make with it.

Kebabs. This was the mandate. Skewered meat with piercing flavor. My inspiration for preparations weren’t firing, so I asked around for ideas. The answer came from my SO’s family; ‘That’s easy. Why don’t you do shashlik?’ Sure! What’s shashlik? Their background is Russian, so they went into family dinners growing up and how shashlik was one of their favorite things. I’m intrigued, tell me more. They went into their Baba’s version of the recipe; how it could feed a crowd, that it’s a simple recipe that yields great results, so good that there are no leftovers. Sold. Shashlik it is.

Here are three cool things about Shashlik and how to make it: Continue reading

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