On board a cruise ship, Blofeld’s killers, Messrs Wint and Kidd, enter the suite of James Bond and Tiffany Case with a couple of trolleys laden with food and drink. It’s a clumsy attempt to do away with Bond, but fortunately, Bond smells a rat and turns the tables on his would-be assassins, who almost literally are given their just desserts.
One of the food items is shashlik, or shish kebab. At one point, Kidd arms himself with two flaming kebabs and approaches Bond. Bond throws the contents of a bottle of brandy over Kidd, who, having been set alight, hurls himself over the side of the ship. While the execution may not be well done, the lamb must certainly be.
This may not be the only time James Bond is served shashlik in the films. In Casino Royale (2006), Vesper Lynd asks James Bond how is lamb was. ‘Skewered’, he replies.
My recipe for shashlik is inspired by Dagmar Freuchen’s recipe for shish kebab, published in her Cookbook of the Seven Seas in 1968, three years before Diamonds Are Forever was released.
Makes 3-4 kebabs
- 600g diced lamb
- 1 large red pepper, deseeded and diced
- 1 onion, peeled and halved, then chopped into quarters
- 1 tsp finely chopped marjoram
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Generous pinch black pepper
- Pinch salt
Place the lamb, red pepper, onion (separating each layer), marjoram, vinegar, lemon juice, oil, black pepper and salt in a mixing bowl. Mix the ingredients well. Cover the bowl or put the mixture into a large food bag and refrigerate for several hours, preferably overnight.
To make the kebabs, thread skewers alternately with lamb, red pepper and onion pieces. Place the kebabs under a hot grill or on a barbecue for approximately 15 minutes, turning occasionally.