Recipe Russian shashlik with rhubarb sauce
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Auteur : Diana HenryInternet : https://www.bbcgoodfood.com/recipes/russian-shashlik-rhubarb-sauce
Prep: 20 mins
Cook: 40 mins
INGRÉDIENTSFor the shashlik
For the rhubarb sauce
PRÉPARATIONFor the shashlik
For the rhubarb sauce
Cook: 40 mins
INGRÉDIENTSFor the shashlik
- 4 garlic cloves
- 200 ml plain yogurt
- 4 tbsp white wine
- 1 tsp cayenne pepper
- 3 bay leaves, crushed
- 750 g lamb ham, cut into 2½ cm cubes
- 4 tbsp 1 tbsp olive oil
- Flatbread (tortilla, pita) and yogurt, to serve
For the rhubarb sauce
- 200ml cider vinegar
- 200g granulated sugar
- 1 cinnamon stick
- Ginger, 2½cm long, peeled and grated
- 1 red onion, very thinly sliced
- 350g trimmed rhubarb, cut into about 4cm lengths
- 10 mint leaves, torn
PRÉPARATIONFor the shashlik
- Roast the onion and crush the garlic cloves, then place in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix. Add the lamb to the mixture, turn it over with your hands, then cover it with cling film and place in the fridge to marinate for a few hours or overnight.
For the rhubarb sauce
- Put the vinegar and sugar in a saucepan and bring to a boil, stirring gently to dissolve the sugar.
- Add the cinnamon and ginger, and simmer for 10 minutes.
- Add the onion and continue to simmer, uncovered, for 10 minutes.
- Add the rhubarb and simmer gently for about 4 more minutes, or until the rhubarb is just tender.
- Don't cover the fruit too much as you want the pieces to remain intact.
- Add the mint and let it cool. The mixture will pool a little more.
- Lift the lamb from the marinade, shaking off the excess.
- Thread the meat onto the skewers.
- Brush a grill pan with the remaining oil and cook the skewers, seasoning them well and turning for 5 to 7 minutes until browned all over - you may need to do this in batches.
- Serve with the rhubarb sauce, flatbreads, and yogurt.
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