Food Articles


Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)

June 6, 2013


Ingredients½ cup minced dill
½ cup seltzer water
2 tbsp. white vinegar
1½ tbsp. ground coriander
1½ tbsp. paprika
1 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
1½ lb. boneless lamb shoulder, cut into 2" pieces
3 small yellow onions (2 cut into 2" wedges, 1 minced)
¼ cup olive oil
5 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red chile flakes
16 pitted prunes, roughly chopped
1 (28-oz.) can whole peeled tomatoes in juice, crushed
1 cup minced cilantro
½ cup minced parsley
1 tbsp. lemon juice
2 (12") metal skewers

Instructions1. Combine half the dill with seltzer, vinegar, 1 tsp. coriander, and paprika, cumin, salt, and pepper in a bowl. Add lamb and onion wedges; cover and chill overnight.

2. Heat oil in a 4-qt. saucepan over medium heat. Add minced onion and garlic; cook 6-8 minutes. Add remaining coriander, plus paste, chile flakes, prunes, salt, and papper; cook until caramelized, 2-3 minutes. Add tomatoes; simmer. Cook until thick, 15-20 minutes. Stir in remaining dill,... Get the recipe >>


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