In the early 1900s, a recipe for shashlik was brought over from what is now the Republic of Georgia. In the past, the men gathered to “put down” the lamb while mingling and drinking the leftover wine. They grilled the meat over wood embers using family heirloom skewers, which can be recognized by their distinctively twisted handles. At my wedding, this delicious and straightforward meal was presented. It is full with flavor, traditions, and memories. I hope you have fun and establish some new customs.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 medium lemon
- 2 cups red wine
- ½ large red onion, cut into chunks
- 6 cloves garlic, chopped, or more to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 ½ pounds lamb, cut into 1-inch pieces
- skewers, as needed
Instructions
- Cut lemon in half and juice. Cut 2 rinds into chunks.
- Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
- Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 287 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
NICE!