Grilled Shashlik Recipe

Cooking Instructions

1. 1

   Marinate the Lamb

   In a bowl, combine the cubed lamb, chopped rosemary, minced garlic, olive oil, salt, and black pepper. Mix well and let marinate for at least 1 hour (or overnight in the refrigerator for best results).

2. 2

   Prepare the Red Wine Reduction

   In a saucepan, combine the red wine and vegetable broth. Bring to a boil, then reduce heat and simmer until the mixture is reduced by half. Set aside.

3. 3

   Cook the Buckwheat

   In a pot, bring water to a boil and add the buckwheat. Cook for about 15 minutes or until tender. Drain and set aside.

4. 4

   Grill the Lamb Shashlik

   Preheat the grill. Thread the marinated lamb onto skewers. Grill over medium-high heat for about 10-12 minutes, turning occasionally until the lamb is cooked to your desired doneness.

5. 5

   Sauté the Mushrooms and Spinach

   In a skillet, heat a little olive oil over medium heat. Add the sliced oyster and crimini mushrooms, sautéing until tender. Add the spinach and diced tomato, cooking until the spinach wilts. Season with salt and pepper.

6. 6

   Serve

   On a plate, serve the grilled lamb shashlik over a bed of cooked buckwheat, topped with the sautéed mushrooms and spinach. Drizzle the red wine reduction over the top.