Russian shashlik with rhubarb sauce recipe | Good Food
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
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Cooking tools:
- Grater
- Garlic press
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Skewer
- Griddle
- Pastry brush
- Serving platter
Ingredients
- 1 small onion
- 4 garlic cloves
- 200ml plain yogurt
- 4 tbsp white wine
- 1 tsp cayenne pepper
- 3 crumpled bay leaves
- 750g lamb leg cut into 2.5cm cubes
- 4 tbsp olive oil
- flatbreads and yogurt, to serve
- 200ml cider vinegar
- 200g granulated sugar
- 1 cinnamon stick
- 2.5cm piece ginger peeled and grated
- 1 red onion very finely sliced
- 350g trimmed rhubarb cut into 4cm lengths
- about 10 mint leaves, torn
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