lunaticsinge.com - Russian Cuisine Grilled Dishes

Spiced Ground Lamb Skewers - (Makes 6 to 8 servings)

Ingredients:

1 teaspoon whole coriander seeds

1 teaspoon whole fenugreek seeds

1 teaspoon hole dill seeds

1 teaspoon whole cumin seeds

1 teaspoon ground turmeric

1 onion, chopped into a 1/4 inch dice

1/2 bunch cilantro, finely chopped

2 1/2 lbs. ground lamb

1 1/2 tablespoons kosher alt

1/2 cup ice water

1. Heat a small saucepan over medium heat. Add the coriander, fenugreek, dill, and cumin seeds and toast, stirring occasionally, until fragrant (about 2 minutes). Cool to room temperature and transfer to a spice grinder. Grind to a fine powder, then mix in the turmeric.

2. Place the onion, cilantro, lamb, salt, ice water, and ground spices into a food processor (make sure onions are on the bottom to prevent the lamb from being overworked before onions are incorporated). Process until the mixture comes together. The entire process should take 1 to 2 minutes tops.

3. Transfer the lamb to a covered container, and refrigerate for a few hours, up to overnight. The meat will firm up as it chills. When the meat is cold, set up the grill and prepare the coals. Grab a half dozen broad shampuri (skewers) and a bowl of cold water.

4. To shape, take a handful of the meat, about 1/3 pound and mold it around the skewer. Squish the meat down the length of the skewer, evenly covering it with a coating that's than 1/2 inch thick. Dip your hands in the water as you go, keeping them cold and wet so the meat doesn't stick to your hands. Repeat with remaining meat ad skewers.

5. When the coals are ready, place the skewers over the grill. Cook on all sides, until they've got a nice golden-brown color, with a bit of char. By now the meat should be cooked trough, 5 to 6 minutes total.

6. When the skewers are done, remove them from the heat and use a fork to push the cooked meat off. Serve with sauce of your choice.

Chicken Thigh Shashlik - (Makes 4 servings)

Ingredients:

1 quart kefir (yogurt)

1 small yellow onion, coarsely chopped

1 large handful each cilantro and dill, coarsely chopped, plus more for garnish

2 1/2 tablespoons kosher salt

2 lbs. boneless, skinless chicken thighs, cut into 2 inch chunks

1 yellow onion, cut into 2-inch chunks

1. In a large container, mix together the yogurt, chopped onion, herbs, and salt. Add the chicken, and mix well to fully cover the chicken. Let the mixture marinate for 24 hours in the refrigerator.

2. After marinating, remove the chicken pieces from the marinade, discarding the marinade. Thread chicken onto skewers (V shaped skewers work well here), leaving a small space between cubes. If desired, thread pieces of the additional onion between chicken pieces. When the chicken is skewered, set up your grill and prepare the coals.

3. When the coals are ready, place the skewers over the grill and cook, turning so that all sides cook evenly. The meat should be brown, with a bit of char in some spots, and should take about 10 minutes to cook.

4. When the meat is done to your liking, pull the skewers off the grill and onto a rack to rest for 5 minutes. Garnish with cilantro and dill. Serve with sauce of your choice.

Lamb Shashlik - (Makes 6 to 8 servings)

Ingredients:

2 cups unsweetened pomegranate juice

1/2 cup white vinegar

2 tablespoon kosher salt

3 lbs. lamb meat (top round or leg), cut into 1 1/2 inch cubes, silver-skin & hard fat trimmed

2 sweet onion, thinly sliced

1 yellow onion, cut into 2-inch chunks (optional)

1 bunch cilantro, coarsely chopped

Onion relish, for serving

1. In a large container, mix together the pomegranate juice, vinegar, and salt. Add the lamb and sliced onions. Mix to combine, making sure that all the meat is completely submerged. Let the mixture marinate in the refrigerator for 24 hours.

2. The next day, take the marinated lamb from the refrigerator, and drain, discarding the liquid. Pick out the onions and reserve to make onion relish.

3. Thread the cubes of marinated lamb onto skewers (V shaped skewers work well here), leaving a small space between cubes so the cook evenly. If desired, thread pieces of the yellow onion between the lamb pieces. When the lamb is skewered, set up your grill and prepare the coals.

4. When the coals are ready, place the skewers over the grill and cook, turning so that all sides cook evenly. The meat should be brown, with a bit of char in some spots, and should take about 8 minutes to cook to medium.

5. When the meat is done to your liking, pull the skewers off the grill and onto a rack to rest for 5 minutes. Garnish with cilantro and serve with onion relish.

Porcini Shashlik - (Makes 5 to 6 servings)

Ingredients:

1 tablespoon kosher salt, plus more to season water

1 lb. porcini mushrooms, cut in half

1/2 cup mayonnaise (recipe on Pantry page), or use store bought

2 tablespoons lemon juice

1/2 cup parsley, coarsely chopped

2 cloves garlic, peeled & coarsely chopped

1/2 medium sweet onion, cut into1-inch cubes

1/2 pound salt cured salo (pork fat-back), rinsed & cut into 1-inch X 1/8 inch squares.

1. Grab a large skillet and pour about 1/2 inch of water into it. Season with salt, and bring to a boil over high heat. Place the porcini in and cover the pan with a lid. Reduce the heat until it's just high enough to maintain a gentle simmer, and steam for 5 to 10 minutes or until the porcini becomes supple. Strain the porcini, and let them cool slightly.

2. While the porcini are cooling, place the mayo, lemon juice, parsley, salt, and garlic in a food processor and pulse to combine.

3. Transfer the marinade to a container, and add the warm mushrooms and the onion chunks. Mix well and cover. Marinate, refrigerated, for at least 2 hours9and up to 24 hours).

4. Pour the marinated mushrooms and onion mixture into a colander, shaking to remove excess marinade. Spear the chunks on the skewers (V shaped skewers work well here), along with the salo or bacon (if using), alternating. When ready to grill, set up your grill and prepare the coals.

5. When the coals are ready, place the skewers over the grill and slowly grill, turning to allow even cooking. The skewers are ready when the mushrooms and onions are fully cooked, with some caramelized bits, and the salo is golden and rendered, about 10 minutes.

Tomato, Onion, and Pepper Salad - (Makes 4 to 6 servings)

Ingredients:

1 quart ripe tomatoes, cut in half then quartered

2 pickling or Persian cucumbers, peeled & sliced into 1/4 inch half-moons

1/2 large sweet onion, thinly sliced

1 Cubanelle / Italian sweet pepper seeded & thinly sliced

1/4 cup dill, chopped

2 tablespoons cilantro, chopped

2 tablespoons basil leaves, thinly sliced

1/4 cup unrefined sunflower oil

2 tablespoons white vinegar

1 teaspoon Turkish hot pepper paste

Kosher salt

1. Place the tomatoes, cucumbers, onion, pepper, and herbs in a large bowl and gently mix.

2. In a small bowl, whisk together the oil, vinegar, pepper paste, and a pinch of salt to make the vinaigrette. Dress the tomato mixture with vinaigrette, taste for seasoning, and serve

Grilled Eggplant with Kefir & Herbs - (Makes 4 servings as main or 8 as a side dish)

Ingredients:

2 large eggplants

2 tablespoons olive oil

Kosher salt

Sauce Ingredients:

1/2 cup kefir (Russian yogurt)

1 teaspoon ground cinnamon

1 clove garlic, coarsely chopped

Handful cilantro sprigs

2 sprigs mint

2 sprigs basil

Kosher salt

1 tablespoon pomegranate molasses

1. Remove the stems from the eggplants. Cut a slit along one side of each eggplant going halfway through. Gently pry them open a bit, and season the insides liberally with the olive oil and salt. Season the outsides as well.

2. Skewer the eggs plants on to wide skewers, running the perpendicular to the skewers. Set up the grill and prepare the coals.

3. When the coals are ready, place the skewers over the grill and cook until the eggplants are tender and molten, offering no resistance, about 15 minutes on each side. The skin will be charred a bit, but not burned completely black.

4. While the eggplants are cooking, make the sauce. In the bowl of a food processor, combine the kefir (yogurt), cinnamon, garlic, cilantro, mint, basil, and salt to taste. Pulse a few times, until the mixture comes together and the herbs are well chopped.

5. When the eggplants are cooked, split them open on a large platter. Spoon the sauce over everything, and drizzle the pomegranate molasses over the top.