Lamb Shishlik is a flavorful dish featuring tender lamb loin chops marinated in a creamy yogurt-based mixture with lemon zest, garlic, and aromatic spices. The chops are grilled to perfection and finished in the oven, creating a dish that's juicy, aromatic, and perfect for a special occasion or dinner gathering.
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Place all the marinade ingredients into a mixing bowl and whisk until well combined.
Pour the marinade over the lamb chops and rub the chops until fully covered with the marinade. Cover with cling wrap and set aside to marinate for 30 minutes to 1 hour.
Preheat your oven to 190 degrees Celsius after the marinating process.
Heat a griddle pan until smoking hot. Add the vegetable oil and grill the chops until charred on all sides, including the fat side.
Once all chops are charred, place them into an oven-proof dish or sheet pan and spoon the remaining marinade over the chops. Transfer to the preheated oven and cook for 5 to 7 minutes to finish cooking.
Remove from the oven and arrange the chops onto a platter. Pour all the juices from the dish over the chops and garnish with torn mint leaves and Italian parsley.
Ensure the griddle pan is smoking hot before grilling to achieve a nice char on the lamb chops.
Marinating the lamb for at least 30 minutes enhances the flavor, but for deeper flavor, marinate overnight in the refrigerator.
Use fresh herbs for garnish to add a burst of freshness to the dish.
Can I use a different cut of lamb for this recipe?
Yes, you can use lamb shoulder or lamb rib chops, but adjust the cooking time as needed.
What can I substitute for sumac?
If you don't have sumac, you can use a mix of lemon zest and a pinch of paprika as a substitute.
Can I cook the lamb entirely on the grill?
Yes, you can cook the lamb entirely on the grill, but ensure the heat is controlled to avoid overcooking.
How long can I store the leftover lamb shishlik?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the marinade ahead of time?
Yes, you can prepare the marinade up to 2 days in advance and store it in the refrigerator.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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