Grandpa Nick's Georgia Shashlik

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 186 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups red wine
• 1 medium lemon
• skewers, as needed
• 6 cloves garlic, chopped, or more to taste
• ½ large red onion, cut into chunks
• 2 ½ pounds lamb, cut into 1-inch pieces

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Cut lemon in half and juice. Cut 2 rinds into chunks.

Step 3

Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.

Step 4

Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.

Step 5

Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.