Let's Eat Together

Ingredients 

• 1⁄2 cup minced dill

• 1⁄2 cup seltzer water

• 2 tbsp. white vinegar

• 1 1⁄2 tbsp. ground coriander

• 1 1⁄2 tbsp. paprika

• 1 tsp. ground cumin

• Kosher salt and freshly ground black pepper, to taste

• 1 1⁄2 lb. boneless lamb shoulder, cut into 2" pieces

• 3 small yellow onions (2 cut into 2" wedges, 1 minced)

• 1⁄4 cup olive oil

• 5 cloves garlic, minced

• 3 tbsp. tomato paste

• 1 tsp. crushed red chile flakes

• 16 pitted prunes, roughly chopped

• 1 (28-oz.) can whole peeled tomatoes in juice, crushed

• 1 cup minced cilantro

• 1⁄2 cup minced parsley

• 1 tbsp. lemon juice

• 2 (12") metal skewers

1. Combine half the dill with seltzer, vinegar, 1 tsp. coriander, and paprika, cumin, salt, and pepper in a bowl. Add lamb and onion wedges; cover and chill overnight.

2. Heat oil in a 4-qt. saucepan over medium heat. Add minced onion and garlic; cook 6-8 minutes. Add remaining coriander, plus paste, chile flakes, prunes, salt, and pepper; cook until caramelized, 2-3 minutes. Add tomatoes; simmer. Cook until thick, 15-20 minutes. Stir in remaining dill, plus cilantro, parsley, and juice.

3. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Thread lamb and onions onto skewers. Grill over coals, turning as needed, until cooked to desired doneness, 18-20 minutes for medium rare. If outside burns before lamb is cooked, move to cooler side of grill until done. Serve with sauce.

​​

http://www.saveur.com/article/Recipes/Shashlik-Russian-Lamb-Kebab