Lamb shashlik with tomato hearts

This lamb shashlik is a great reflection of Spring. Fresh with the fragrance of citrus and sage, complete with light and round puff pastry enriched with ripe tomato. The warmness heats up not just our stomach, but our soul as well, so we have nothing left to do but lay back and succumb to the flavors.


600 g leg of lamb

2 zucchini

30-35 leaves of sage

1/2 teaspoon of ground pepper

Zest and juice of 1 lemon

2 1/2 tablespoons olive oil

1 tablespoon sunflower seeds

6 juniper berries

1/2mediumslice bread

2 cloves of garlic



For the tomato hearts

All butter puff pastry

2 celery sticks

2 tomatoes

small bunch of parsley

salt, pepper


Prepare the marinate for the lamb. Use a food processor to blend together the sage, pepper, lemon, lemon zest, olive oil, juniper berries, half slice of bread and the garlic. Chop up the lamb into big cubes, season with salt then massage well with the sage paste then leave to rest for 30 minutes to an 1 hour

While it’s resting prepare the tomato hearts. Cut each tomato in half and remove all the seeds. In the food processor blend together the celery sticks with the tomato and parsley, season with salt and pepper.

Roll your puff pastry into a thin square and spread the vegetable paste over it. Roll up tightly from each side till they meet in the middle. Slice the roll with a sharp knife and lay the ‘heart’ slices onto a flat pan. When you’re ready for your lunch put the slices into the preheated oven and bake for 10-15 minutes on 200 °C.

Slice up the zucchini and prepare the lamb skewer by piercing the meat and the zucchini one by one. Fry on a hot grill or BBQ. While the meat is cooking you could also bake the tomato hearts. Offer some grilled vine tomato on the side.

Enjoy it!

Cooking time: 90 minutes


You can marinate the meat one day before to get a more intensive flavor. In this case leave out the salt, and only use it just before grilling

Calories and nutrition:

Calories: 434Carbo: 8,9 g Protein: 35.3 g Fat: 32,2 g


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