Mangu

shashlik

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Shashlik is a popular dish in Eastern Europe, Central Asia, Mongolia, and the Caucasus, often made from skewered and grilled cubes of meat. It is similar to or a variant of shish kebab found in most cultures. The meat, typically lamb, pork, beef, or chicken, is marinated in a mixture of vinegar, onions, water, and spices, before being skewered and cooked over a fire. The dish is traditionally served with vegetables, bread, and a variety of sauces.

garlic

red wine vinegar

olive oil

salt

paprika

bell pepper

black pepper

chopped tomatoes

coriander

ground lamb

onion

Recipe

Ingredients:

  • 2 lbs of boneless lamb (or beef or pork), cut into 1-inch cubes

  • 1 large onion, finely chopped

  • 3 cloves of garlic, minced

  • 1/2 cup of red wine vinegar

  • 1/2 cup of olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of black pepper

  • 1/2 teaspoon of paprika

  • 1/2 teaspoon of ground coriander

  • 2 bell peppers, cut into 1-inch pieces

  • 2 large tomatoes, cut into 1-inch pieces

  • 2 large onions, cut into 1-inch pieces


Instructions:

  1. In a large bowl, combine the lamb, chopped onion, minced garlic, red wine vinegar, olive oil, salt, black pepper, paprika, and coriander. Mix well until the lamb is fully coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 6 hours, or overnight.

  2. Preheat your grill to medium-high heat.

  3. Thread the marinated lamb, bell peppers, tomatoes, and onions onto skewers, alternating between each ingredient.

  4. Grill the skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are tender.

  5. Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy your shashlik with some fresh bread and a side salad.