Estonia

Shashlõkk (Lamb Skewers)

Lemon juice seasons lamb in this recipe.

Shashlõkk, a dish of lamb threaded on metal or wooden skewers and grilled, is similar to Russian shashlik, Greek souvlaki, and Turkish shish kebab. In Estonia, shashlõkk is most often eaten around the traditional bonfires that celebrate the midsummer holiday of Jaanipäev (St. John’s Day), marking the longest day and shortest night of the year.

Prep Time

15 minutes
+ 8 hours resting

Cook Time

10 minutes

Total Time

8 hours 25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (240 ml) vegetable oil
2 tsp (10 ml) fresh lemon juice
1 tsp (5 g) coarse salt
1 tsp (5 ml) freshly ground black pepper
1 bay leaf
1 tsp (5 ml) dried dill
1 clove garlic, minced
2 lbs (1 kg) boneless lamb, cut into 1–2 in (2½–5 cm) chunks

Directions

In a large bowl, combine all the ingredients except the lamb, whisking well to mix thoroughly.
Add the lamb pieces, completely covering each with the spice mixture.
Cover the bowl and refrigerate for at least 8 hours, stirring occasionally.
Thread the lamb pieces onto the skewers and broil them on medium high heat for about 10 minutes, turning once.
To serve, remove the meat from the skewers and place over rice, potatoes, or other vegetable sides.

Notes

While lamb is the most popular meat for shish kebabs in Estonia, pork can also be used as an alternative.