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+ servings

Lamb Kabobs: Making Shashlyk in Texas

Course Condiment, Main Dish
Cuisine Eastern European, Georgian, Southern
Keyword chili pepper, grilled, kabob, lamb, marinated, meat, recipe, sauce, skewers
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 12 hours 40 minutes
Servings 6 portions


  • 3 lb lamb boneless leg of lamb

for marinade

  • 1 each onion peeled and chopped
  • 6 cloves garlic
  • 3.5 oz sake
  • 2 tbsp lemon juice freshly squeezed from 1 lemon
  • 3 tbsp light soy sause
  • 1 bunch basil washed and chopped
  • 1 bunch thyme washed and chopped
  • 1/3 bunch cilantro washed and chopped
  • 1/3 bunch parsley washed and chopped
  • 4 each scallions
  • 4 each chives

for seasoning and grilling

  • 2 tsp kosher salt adjust to taste
  • 1 tsp black pepper freshly ground, adjust to taste
  • 2 tbsp olive oil


  • Cut lamb into 3/4" cubes.
  • Combine all marinade ingredients in a blender jar and process them until smooth green puree.
  • Combine lamb cubes and green puree and marinade in Ziplocks, refrigerated, for 8-12 hours.
  • Preheat grill. If using bamboo skewers, soak them in water for at least 30 minutes. Wash lamb cubes under cold water to remove the marinade and pat dry them with paper towels. Place meat in a bowl, add oil. Using your hands, mix them to coat all lamb pieces with a thin layer of oil. It will protect the meat from overdrying on the grill. Skewer lamb cubes, 6-7 pieces per portion.
  • Season the meat and grill until ready. Timing depends on the heat source. Rotate skewers every few minutes.
  • It should take about 10-15 minutes.
  • When done, let shashliks rest for a few minutes and serve with fresh greens, sliced and seasoned tomatoes and cucumbers, flatbreads, pomegranate juice or young wine. Enjoy!


Ненастоящий шашлык!
Coус Ткемали к шашлыкам
Tkemali sauce ingredients
Tkemali sauce ingredients
  • 170g tklapi, tkemali fruit leather
  • 500+ ml hot water (208F)
  • 10g fresh or 5 g dry mint
  • 10g fresh or 5 g dry thyme
  • 30g fresh or 15g dry cilantro
  • 30g fresh or 15 dry dill flowers
  • 40g fresh or 20g dry chives or wild garlic
  • 1 tsp red chili pepper flakes
  • 1/8 tsp freshly ground black pepper (adjust to taste)
  • 1 tsp kosher salt (adjust to taste)
  • 1 tbsp brown sugar (adjust to taste)
  • 2 tbsp pomegranate mollases (adjust to taste)
  • 1/4-1/2 tsp xanthan gum (optionl)
  • 4-6 drop chrystmas red coloring (optional)
Cut tklapi to small pieces, place in a bowl and add hot water. Let it reconstitute for 15 minutes. Measure and finely chop (if using fresh) other ingredients. Combine them all in a blender jar and process into a puree with desired consistency. Note that the color of tkemali sauce will be more brown with fresh herbs, or more red with dry herbs.
Tkemali Sause
Tkemali Sause
For very smooth texture and better color use high power blenders, a pinch of xanthan gum, and a few drops of red coloring. In a saute pan, bring the sauce to boiling and transfer it to clean sterilized glass bottles or jars with a screw on lids. Store refrigerated for up to 4 weeks.
Tkemali Sause
Tkemali Sause