CHEF ADAM MOORE Aussie Lamb Shashlik
- Prep time 8Hr
- Cook time 1Hr
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 150
Shashlik sounds fancy, but they’re kebabs. Simple. The z’houg tehina is an earthy, spicy sauce and the tabbouleh acts as an acidic ‘gremolata-like’ topping.
Ingredients
300 6” wooden skewers
30-lbs. diced lamb loin (cut ½” x ½”)
MARINADE
- 20 cups chopped onions
- 30 cups chopped fresh parsley
- 15 cups chopped fresh cilantro
- 8 cups chopped fresh mint
- 8 cups canola oil
- 2 cups lemon zest
- 30 garlic cloves
- 1 ½ cups Kosher salt
- ½ cup black pepper
TEHINA SAUCE
- 4 heads garlic
- 2 ½ cups fresh lemon juice
- 1 T Kosher salt
- 8 cups tahini paste
- 2 teaspoons toasted cumin
- Water, as needed
Z’HOUG TEHINA
- 60 serrano chiles, seeds removed
- 4 cups parsley leaves
- 4 cups cilantro leaves
- 16 garlic cloves, chopped
- 4 T Kosher salt
- 4 T ground cardamom
- 4 T ground coriander
- ½ cup fresh lemon juice
- 3 cups canola oil
TABBOULEH
- 2 cups mint, finely chopped
- 2 cups quinoa, cooked
- 8 cups fresh parsley, chopped
- 4 cups roma tomato, brunoise
- 2 cups red onion, brunoise
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 2 tsp Kosher salt
- ¼ cup fresh green peas
Method
TO PREP:
Marinate the diced lamb overnight and prepare the skewers (2 pieces/each), tehina and tabbouleh the day of (hold separate). Do not over process tabbouleh (paste = waste).
MARINADE
Combine all ingredients in a food processor and puree until the thickness of a smoothie
TEHINA SAUCE
1.Combine garlic and lemon juice in a food processor. Puree until smooth and strain solids through a fine mesh strainer.
2.Place strained mixture in a bowl with the tahini paste and cumin. Whisk until smooth- adding water as needed until creamy.
Z’HOUG TEHINA
1.Combine in a food processor and blend to a coarse paste.
2.Add to tehina sauce and reserve.
TABBOULEH
1.Combine all ingredients and refrigerate until ready to serve.
TO FINISH: Cook (medium) to order over charcoal/live fire, brush with the tehina (once cooked) and serve topped with a small spoonful of the tabbouleh.
