Dr Paul’s Russian Lamb Shashlik

SHAKESPEAR REGIONAL PARK

Location

It’s worth a visit to the spectacular
SHAKESPEAR REGIONAL PARK

From viewing the America's Cup with a front row seat, to having a picnic with a view over the Hauraki Gulf, Shakespear Park has it all. It's a spectacular backdrop for a BBQ picnic as any location in NZ. Watch out though, the cooking smells will draw the crowds!

What to prepare

  • 1kg lamb cut into 2" cubes (shoulder or leg)

  • 2 bay leaves ripped in half

  • 2 onions sliced

  • 1 tsp salt

  • 1 tsp pepper to taste

  • 2 tbsp oil ½ cup water 

  • hot paprika powder (optional)

How to make them

  1. In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water.

  2. Using your hands, mix them all together and set aside in the fridge to marinate overnight. If you’re in a hurry just try and marinate for as long as you can.

  3. Thread lamb pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.

  4. Place the skewers on the BBQ and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

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