Georgian Shashlyk by Mikhail Semchenko


  • Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine.

    • 1 large onion, peeled and finely grated
    • 3 small parts of garlic finely grated
    • 1 tablespoon lemon juice, strained if fresh
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 lbs boneless lamb shoulder or leg of lamb, cut into 1 inch cubes
    • 2 medium onions, cut into 1/4 inch chunks

    Garnish: 1 lemon, quartered

    3 hours 15 minutes - preliminary preparation 15 mins - cooking

    On the night before outdoor barbeque... Marinade: In a large bowl, beat together the grated onion, grated garlic, lemon juice, olive oil, salt and pepper. Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist. Then you can put the bowl in a cool place until the barbeque day.

    When you settle on your barbeque place, light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface. Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion.

    class="caption">You can also make this Shashlyk on one of the fine Twin Eagles barbeques from Sutter Home and Hearth Inc.

    Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown. Allow about 15 minutes. Slide the meat off onto individual plates and garnish to taste.

    Mikhail Semchenko Maruhon Inc. (Russian Office), International Wood Trade Moscow, Russia