Lamb shashlik with grape leaves
1 serving
30 minutes
Lamb shashlik with grape leaves is a dish that embodies the spirit of Greek cuisine and its love for simple yet rich flavors. Tender lamb meat soaked in aromatic oil is grilled over coals, developing a crispy crust and a rich taste with a hint of smokiness. The addition of adjika adds spiciness, while fresh grape leaves provide softness and juiciness to the dish. Pomegranate seeds and red onion complete the composition, adding tangy-sweet and refreshing accents. This traditional dish is often served at Greek feasts, symbolizing warm hospitality and the art of enjoying food. Shashlik pairs perfectly with white wine or light vegetable sides, making the meal unforgettable.
1
Cut the lamb meat into pieces of about 50 g and salt it.
- Lamb (young sheep meat): 200 g
- Salt: to taste
2
Drizzle with aromatic oil to taste, skewer and grill on the barbecue for 6 minutes.
- Vegetable oil: 20 ml
3
Grease with adjika (red), flip over and cook for another 2 minutes.
- Adjika: 1 teaspoon
4
Place on grape leaves, garnish with pomegranate seeds and red onion.
- Grape leaves: 50 g
- Pomegranate seeds (arils): to taste
- Red onion: to taste
