Originally Posted by Catseye
5 tb olive oil
1/2 lemon; juice of
1-2 cloves garlic; crushed
2 lbs boned leg of lamb; cut into large cubes
1 salt and cayenne pepper
That's not referred to as Schaschlik normally.
It's just a "Grillspiess" ("grill - stick").
You can put anything on that stick you want and have
a nice BBQ.
Schaschlik would be:
The marinade you described is also used very often
for BBQs (on "Grillspiesse" or on spare-ribs). It's
rather mediterranien kitchen, not german.
I like to add some fresh spices to that :
some fresh rosemary and thyme.
Also some fresh ginger cut very small.
You should also never crush garlic, just cut
it into really thin slices.
Don't use too much cayenne, it's going to burn.
Best dip for the above would be a greek Tzatziki.
I think thats common in the US (?).
For the Schaschlik-Sauce:
It's simply spiced ketchup with onions, paprika, pickles and tomato
The german name is: "Schaschlik Sauce" (same in english).
There's even one made by Heinz. I don't know whether it's
sold in the US.