Ecomely

Language

Chachlyk: photo of the dish
Illustrative photo: Alandislands — CC BY-SA 4.0, Wikimedia Commons
Meat

Chachlyk

Marinated and grilled meat skewers from the Caucasus, very popular across the former USSR, in Russia, Georgia and Armenia. Pieces of meat alternated with vegetables are seared over charcoal; they're eaten in summer, at picnics or at the barbecue.

  • 45 min
  • 4 servings
  • Medium
  • Pricier

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

431 kcal per serving

Protein
31.8 g
Carbohydrates
12.1 g
of which sugars
8.8 g
Fat
27.3 g
of which saturated fat
7.6 g
Fiber
4.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into cubes of about 4 cm, removing fat and sinew.
  2. Mix the vinegar, oil, crushed garlic, mustard and spices, then coat the meat and leave to marinate in the fridge for at least 4 hours, ideally overnight.
  3. Cut the onions into wedges, the peppers into large squares and the tomatoes into wedges, keeping the pieces firm.
  4. Thread the meat onto skewers, alternating with the vegetables.
  5. Heat the barbecue grill or plancha over high heat and lay the skewers on; cook for 12 to 15 minutes, turning regularly.
  6. Check the cooking: the meat should be golden on the outside and still slightly pink in the centre for the lamb.
  7. Serve hot with the rice, red onion rings and fresh coriander.

Variations and tips

Chicken version. Replace the lamb with boneless chicken thighs; reduce the cooking time to 10 minutes, making sure they're properly cooked through.

Using what's easy to find. If you don't have red wine vinegar, balsamic vinegar works too, in slightly smaller quantity.

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Original Ecomely recipe.