Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)

Name: Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup minced dill; 1 ⁄ 2 cup seltzer water; 2 tbsp. white vinegar; 1 1 ⁄ 2 tbsp. ground coriander; 1 1 ⁄ 2 tbsp. paprika; 1 tsp. ground cumin; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 lb. boneless lamb shoulder, cut into 2" pieces; 3 small yellow onions (2 cut into 2" wedges, 1 minced); 1 ⁄ 4 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; 1 ⁄ 2 cup minced parsley; 1 tbsp. lemon juice; 2 (12") metal skewers

Serves
serves 6-8

TODD COLEMAN

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.

Ingredients

¹⁄₂ cup minced dill
¹⁄₂ cup seltzer water
2 tbsp. white vinegar
1 ¹⁄₂ tbsp. ground coriander
1 ¹⁄₂ tbsp. paprika
1 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ lb. boneless lamb shoulder, cut into 2" pieces
3 small yellow onions (2 cut into 2" wedges, 1 minced)
¹⁄₄ 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
¹⁄₂ cup minced parsley
1 tbsp. lemon juice
2 (12") metal skewers

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Instructions

Step 1

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.

Step 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 pepper; cook until caramelized, 2-3 minutes. Add tomatoes; simmer. Cook until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and juice.

Step 3

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Thread lamb and onions onto skewers. Grill over coals, turning as needed, until cooked to desired doneness, 18-20 minutes for medium rare. If outside burns before lamb is cooked, move to cooler side of grill until done. Serve with sauce.

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.
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 pepper; cook until caramelized, 2-3 minutes. Add tomatoes; simmer. Cook until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and juice.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Thread lamb and onions onto skewers. Grill over coals, turning as needed, until cooked to desired doneness, 18-20 minutes for medium rare. If outside burns before lamb is cooked, move to cooler side of grill until done. Serve with sauce.