Shashlik ~ Barbecued Lamb Kebobs

1 leg of lamb de-boned
3 large onions sliced
Juice from 4 lemons mixed with 1/2 cup olive oil and 4 cloves of garlic crushed.
Lawry’s Seasoning Salt and pepper

Cut the lamb in pieces about 1-1/2 inches thick to 2 inches square. Trim off excess fat. Place a layer of onions in a large pot, then a layer of meat, season with Lawry’s and pepper, then sprinkle with lemon juice oil mixture. Repeat layers until all meat is in the pot ending with onions and lemon juice mixture. Cover and let stand in refrigerator for at least 4 hours or better overnight, stirring occasionally to let all the meat marinate thoroughly.

After the meat is done marinating, separate the meat from the onions. Thread the meat onto skewers, and broil outdoors over hot charcoal embers, turning the skewers occasionally to brown the meat on all sides. Now for the modern method you could use those fish cages to put the meat in and BBQ it on your gas grill. This is a lot simpler by far, but some swear by the old school method.

Serve with rice pilaf and a cucumber, tomato, onion salad.

Growing up when we were part of the Russian Molokan Church I remember the all church picnics we had at Brookside Park in Pasadena where there were several open grills cooking this wonderfully marinated lamb. So suculant, so yummy. We’d have rice and salads with it. What a highlight of the year those picnics were! For special family gatherings my father is the one who marinates and barbeques the lamb.

About Ellen am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

7 thoughts on “Shashlik ~ Barbecued Lamb Kebobs

  1. I’ve never tried lamb, but your kabobs look very tempting!
    Your picnics must have been great fun!!

    hi Susie, I think a lot of people haven’t tried lamb and if you do try it I hope it’s a good experience for you…

  2. We love lamb. I’ll have to try this one. Are those tomatoes skewered with the lamb and onions?

    Elle, Those are tomatoes. That picture is taken in Russia. We skewer the meat with raw onions or alone.

  3. I always enjoy reading about your family, russian, customs. My father would make lamb patties a couple of times a year, but I – as you would say – didn’t have a good experience with it, yet I do like gyros. Will have to try it more often.

    Mary Lou (or M Lou)

    Mary Lou, I am looking forward to meeting you face to face in the future. blessings on you…

  4. Same here Ellen. Yours and Lana’s blogs have made me feel closer and like being a part of my son’s ‘extended’ family. Can’t wait to be apart of one of those big russian get togethers now that I “know” you better!
    In God’s love….

  5. Pingback: August Recipe Round-Up ~ Grilling « The Happy Wonderer

  6. In the paragraph stating “Growing up when we were part of the Russian Molokan Church I remember the all church picnics we had at Griffith Park where there were several open grills cooking this wonderfully marinated lamb”, I believe that the picnics were held at Brookside Park, in Pasadena, CA adjacent to the Rose Bowl.

    J Bear, You are so right. I had this conversation with my 84 year old father and his mind remembered 2 picnics at Griffith Park. Then when I mentioned the Rose Bowl cuz I thought the park was close to there instead, he was convinced it was still at Griffith Park. But the reality is that it was Brookside Park. There were a couple subsequent picnics at Griffith Park but these aren’t the UMCA picnics that I remembered which were at Brookside Park near the Rosebowl.

  7. I was brought up Molokan and I remember the picnics very well. The shashlik was sooo good. My dad made it at home for special occasions (but he was a rebel and added a little wine to the marinade)

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