Shashleek with Tzatziki

Recipe courtesy Ed Cornelia, Silk Road BBQ
Show: Eat St. Episode: Barbeque This!
TOTAL TIME: 24 hr 40 min
Prep: 30 min
Inactive Prep: 24 hr
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

SHASHLEEK:
  • 1 New Zealand or Australian leg of lamb, trimmed
  • 2 large onions
  • Sprinkle of fresh mint and rosemary, mixed well
  • Salt
  • Lemon wedges, for serving
    TZATZIKI:
    • Chopped fresh dill, to taste
    • Sugar, to taste
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    "Shashleek" (skewered meat) may be pork, if you look to Russian (agricultural legacy) customs. Or it may be lamb, if you look to Central Asian (nomadic legacy) customs.
    For the skewers: Take the leg of lamb, butcher it down to 1-inch chunks (easier to grill faster) with a minimum of fat.

    Puree the onions in a food processor and transfer to a large bowl. Add the mint, rosemary, salt, and lamb cubes; toss to coat. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 to 3 days. Do not use vinegar!

    Remove the lamb from the marinade; discard the marinade and weigh the lamb cubes out in 7-ounce portions. Thread lamb on skewers. Skewers can be prepared ahead of time and refrigerated.

    To cook, heat a charcoal grill to high. Dust the skewers with salt, and grill to order. Before serving squirt lemon juice over them.

    For the tzatziki:

    Tzatziki (pronounced "sod ZEE kee") is a traditional Greek side. Take thick Greek yogurt and mix in lots of minced garlic, shredded cucumber, and dill to create a chunky vegetable dish.

    Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic). The thickness can also be adjusted (but the body should be like a thick tomato sauce, but short of a stiff porridge).

    Explore More On

    All Topics

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.