UKRAINIAN SHASHLYK
Make and share this Ukrainian Shashlyk recipe from Food.com.
Provided by Olha7397
Categories Lamb/Sheep
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- Arrange the meat cubes on a skewer.
- Brush the filled skewers very generously with cooking oil.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.
Nutrition Facts : Calories 744, Fat 57.9, SaturatedFat 16.7, Cholesterol 152, Sodium 714.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.8, Protein 42.5
UKRAINIAN SHASHLYK WITH WINE SAUCE
Shashlyk is a Caucasian dish which the Ukrainians adopted many centuries ago. It has long since become a great favorite throughout most of Ukraine. It is traditionally served with fluffy rice and a garnish of chopped green onions. Shashlyk is a truly delicious dish and very simple to prepare at home. When entertaining at a buffet meal, shashlyk will undoubtedly add to the enjoyment of the occasion.
Provided by Olha7397
Categories Lamb/Sheep
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the marinate ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- When ready to broil the shashlyk, thread each skewer with a cube of lamb, a thick slice of the tomato, another piece of lamb, and then a mushroom cap, place the bacon slices between each.
- Continue in this manner until the skewer is filled.
- Prepare the WINE SAUCE by combining the wine with the remaining ingredients in a sealer.
- Close the sealer and shake it vigorously to blend the ingredients thoroughly.
- Pour the sauce into a shallow dish and roll the filled skewers in it to coat meat thoroughly.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with the wine sauce.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.
- Traditional Ukrainian Cookery.
Nutrition Facts : Calories 1016.6, Fat 85.3, SaturatedFat 20.2, Cholesterol 152, Sodium 1042.4, Carbohydrate 10.2, Fiber 1.3, Sugar 4.9, Protein 43
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