The Jewish Palate: Shashlik

A traditional Georgian dish by Chef Dennis Wasko.

February 22, 2011 15:45
1 minute read.

Shashlik 311. (photo credit: Courtesy)


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Shashlik is probably the best known Georgian dish that is prepared all over the world.  It is simply cubes of lamb or beef marinated in wine vinegar and grilled on a skewer over hot coals.  Served with warm bread and an assortment of salads, it is a delicious way to become familiar with the Jews of Georgia.

-1 pound boneless lamb or beef, cut into 2 inch cubes
-1 medium onion, sliced
-¼ cup red wine vinegar
-¼ cup dry red wine
-3 garlic cloves, sliced
-½ teaspoon ground coriander
-¼ teaspoon dried chili flakes or 1 of your favorite fresh hot chilies (optional)
-¼ cup chopped parsley
-½ teaspoon kosher salt
-¼ teaspoon cracked black pepper
-¼ cup vegetable oil
-4 metal skewers

1.  Combine all ingredients in a glass bowl.  Marinate, covered, in the refrigerator for 1 day.

2.  Drain the meat, and blot dry with paper towels.  Discard marinade and onion.

3.  Divide the meat evenly between the 4 skewers and grill over hot coals for about 15 minutes, turning the skewers occasionally to achieve for even browning.  The skewers can also be broiled in the oven.

4.  Arrange the skewers on a platter and serve immediately.  Serve with warm flatbread and assorted salads.

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