How To Make Russian Shashlik with Rhubarb Sauce
Don’t get us wrong: a plain cooked chicken breast is already satisfying in and of itself. However, there are days when we want something more flavorful and exciting than that. If you feel the same way, there’s no need to worry! An easy way to switch things up is to stuff the cuts of meat with cheese, veggies, mushrooms, and all kinds of other ingredients. Discover the best combinations to try in this collection of the best stuffed chicken breast recipes.
Serves:
Ingredients
- 1 kg lamb or beef, cut into cubes
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp cumin
- Salt, to taste
- For the Rhubarb Sauce:
- 4 stalks rhubarb, chopped
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
- Salt, to taste
Instructions
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In a bowl, mix together the onion, garlic, vegetable oil, soy sauce, black pepper, paprika, cumin, and salt.
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Add the meat cubes to the marinade and let it marinate for at least 1 hour, or overnight in the refrigerator.
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Meanwhile, prepare the rhubarb sauce. In a saucepan, combine the rhubarb, sugar, water, apple cider vinegar, grated ginger, red pepper flakes, and salt. Cook over medium heat for about 10 minutes, until the rhubarb is soft and the sauce has thickened. Set aside.
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Preheat the grill to medium-high heat. Thread the marinated meat onto skewers.
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Grill the shashlik skewers for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.
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Serve the grilled shashlik skewers with the rhubarb sauce on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 95mg
- Sodium : 789mg
- Total Carbohydrates : 33g
- Dietary Fiber : 2g
- Sugar : 26g
- Protein : 40g
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