Tuesdays With Moisi

Шашлык ~Shashlik (Barbecued lamb Skewers)

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 annual all church picnics we had at Brookside Park in Pasadena where there were several open grills cooking this wonderfully marinated lamb. So succulent, so yummy. We’d have rice and salads with it. What a highlight of the year those picnics were! For special family gatherings our pop was the one who marinated and barbequed the lamb or other meat.

About Ellenhttps://happywonderer.com/I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

9 thoughts on “Tuesdays With Moisi

  1. WOW…that food looks so yummy! I love learning about different things that were done for different times in the Molokan church.

  2. This sounds so delicious, marinating meat really brings out the flavors. We have used charcoal to grill, but now have a gas grill. One of our sons bought himself a smoker and he says this makes the best meals.
    I too remember those church socials as a child, we would cook fish by a lake near our church, Oh the wonderful memories, thanks for bringing this memory back to me, I haven’t thought of these wonderful memories in a long time.
    Blessings,
    Sue

  3. My grandmother would saute the onions that the lamb had marinated in, adding tomatoes. She would serve it as a side dish with rice. Shashlik was (and still is) a favorite in our family.

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