M: Shashlik (Georgian Lamb Barbecue)
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Title: Shashlik (Georgian Lamb Barbecue)
Categories: Lamb, Bbq, Israel, Jewish, Georgian
Yield: 4 Servings

1 lb Boneless lamb w/small amt -of fat, cut into 2-"
-domino-shaped pieces
1 md (1/2 cup) onion, sliced
1/4 c Red-wine vinegar
2 Cloves garlic, sliced
1/2 ts Salt
1/4 ts Pepper

-------------------------VARIATION-------------------------

4 Or 5 small (1 lb) eggplants
1/2 ts Salt
1/4 ts Black pepper
1 tb Fresh coriander, fine-chopped
1 Or 2 ts (lamb fat, minced -(opt)

Shashlik is probably principal Georgian dish that is
prepared all over the Soviet Union & is
internationally know. It consists of 8 to 10 cubes of
boneless lamb marinated in wine vinegar & barbecued on
a skewer over hot coals after flames have died down --
this is important. Long metal skewers, know as
shampuri, are used. It is as simple as that.

1. Mix everything together & store in a glass or
enamel bowl (no metal). Marinate, covered, in a cool
place (or refrigerate) for 1 to 3 days. Some say a
week but this is not really essential. 2. Drain off
marinade, put 5 or 6 lamb pieces on a skewer, & grill
over hot charcoals after flames have died down. Grill
for 15 to 20 mins according to your taste, medium or
well done. Serve warm w/bread & an assortment of
salads.

NOTE: A modern apartment is no place to grill over
charcoal. I have broiled marinated shashlik in a hot
gas broiler, which is acceptable but not quite as good
as if charcoal broiled.

VARIATION: A predictable variation of an all lamb
shashlik is to add 1/2 small onion & 1 small tomato
alternating w/cubes of lamb. The lamb is marinated but
vegetables are not.

Another variation to accompany all-lamb shashlik is
prepared w/small egg- plants, as follows: 1. Cut
incision 1/2-" deep & 1-" long into side of each
eggplant. 2. Mix salt, pepper, coriander, & lamb fat,
if used, together. Stuff each eggplant w/part of
mixture. 3. Put metal skewer through upper part, thick
end, of each eggplant & broil over charcoal for 15 to
20 mins, or until quite soft. Serve together
w/all-lamb shashlik on same platter. Garnish the
platter w/slice onions & several long scallions.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600
Recipes Created in Exotic Sephardic Kitchens from
Morocco to India -- C 1992 Published by Donald I.
Fine, Inc., New York, N.Y. D. Pileggi

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