These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends
Prep:20 mins
Serves 6
For the shashlik1 small onion4 garlic cloves200ml plain yogurt4 tbsp white wine1 tsp cayenne pepper3 crumpled bay leaves750g lamb leg, cut into 2.5cm cubes4 tbsp olive oilflatbreads and yogurt, to serve
STEP 1Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.STEP 2For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don’t overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.STEP 3Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over – you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.
