Russian shashlik with rhubarb sauce

Russian shashlik with rhubarb sauce

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(3 ratings)

Prep: 20 mins Cook: 40 mins plus a few hrs marinating


Serves 6

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal459
  • fat20g
  • saturates6g
  • carbs40g
  • sugars39g
  • fibre2g
  • protein27g
  • salt0.2g
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    For the shashlik

    • 1 small onion



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 garlic cloves
    • 200ml plain yogurt
    • 4 tbsp white wine
    • 1 tsp cayenne pepper
    • 3 crumpled bay leaves
    • 750g lamb leg, cut into 2½ cm cubes
    • 4 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • flatbreads and yogurt, to serve

    For the rhubarb sauce

    • 200ml cider vinegar
    • 200g granulated sugar
    • 1 cinnamon stick
    • 2½ cm piece ginger, peeled and grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 red onion, very finely sliced
    • 350g trimmed rhubarb, cut into 4cm lengths



      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    • about 10 mint leaves, torn



      There are several types of mint, each with its own subtle difference in flavour and appearance.…


    1. Grate 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.

    2. For 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.

    3. Lift 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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    18th May, 2017
    Very delicious! I wasn't convinced when I read the recipe but was curious as I've never used rhubarb as a savoury dish before. It was great paired with the lamb and was really easy to make.
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