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Turkmen Shashlyk with Pomegranate Glaze
A flavorful twist on the classic shashlyk, this Turkmen version features tender lamb marinated in a blend of traditional spices and then grilled to perfection. A sweet and tangy pomegranate molasses glaze is brushed on during the final stages of cooking, adding a unique depth of flavor that is both savory and slightly fruity. This dish is a celebratory favorite, often prepared for gatherings and special occasions.
🧂 Składniki
- 1 kg Lamb shoulder or leg, cut into 1.5-inch cubes
- 2 medium Onions, thinly sliced
- 4 Garlic cloves, minced
- 1 tsp Coriander seeds, ground
- 1 tsp Cumin seeds, ground
- 1 tsp Black pepper, freshly ground
- 1.5 tsp Salt
- 3 tbsp Vegetable oil
- 4 tbsp Pomegranate molasses
- 2 tbsp Fresh parsley, chopped (for garnish)
- as needed Lemon wedges (for serving)
👨🍳 Instrukcje
- 1
In a large bowl, combine the lamb cubes, sliced onions, minced garlic, ground coriander, ground cumin, black pepper, salt, and vegetable oil. Mix thoroughly to ensure the lamb is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
💡 Wskazówki profesjonalistów: Marinating overnight allows the flavors to penetrate the lamb more deeply. - 2
Preheat your grill or broiler to medium-high heat. If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning.
💡 Wskazówki profesjonalistów: Soaking wooden skewers is crucial to avoid them catching fire on the grill. - 3
Thread the marinated lamb cubes onto the skewers, alternating with pieces of onion from the marinade if desired. Leave a small space between each piece to ensure even cooking.
💡 Wskazówki profesjonalistów: Don't overcrowd the skewers; this allows heat to circulate around the meat. - 4
Grill or broil the shashlyk for 8-10 minutes per side, or until the lamb is cooked to your desired level of doneness and has a nice char. Turn the skewers frequently.
💡 Wskazówki profesjonalistów: Adjust cooking time based on the thickness of the lamb cubes and your preferred level of doneness. - 5
During the last 2-3 minutes of grilling, brush the shashlyk generously with pomegranate molasses. Continue grilling until the glaze caramelizes slightly.
💡 Wskazówki profesjonalistów: Brushing with glaze towards the end prevents it from burning too quickly. - 6
Remove the shashlyk from the grill and let it rest for 5 minutes. Garnish with fresh chopped parsley.
💡 Wskazówki profesjonalistów: Resting the meat allows the juices to redistribute, resulting in more tender and moist shashlyk. - 7
Serve hot with lemon wedges on the side for squeezing over the shashlyk.
💡 Wskazówki profesjonalistów: This dish pairs wonderfully with flatbread, rice pilaf, or a fresh salad.
💡 Wskazówki profesjonalistów
- ✓For a spicier kick, add a pinch of red pepper flakes to the marinade.
- ✓If you don't have pomegranate molasses, you can reduce pomegranate juice with a little sugar until thickened.
- ✓Ensure your grill grates are clean before cooking to prevent sticking.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add chunks of bell pepper and cherry tomatoes to the skewers along with the lamb.
- Marinate the lamb with a tablespoon of yogurt for extra tenderness.
- For a smoky flavor, use a charcoal grill.