Shashlik #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless lamb shoulder; trimmed of all visible fat and cut into 2-inch cubes |
| 4 | smalls | Onions; root ends attached cut into eighths |
| 1 | pounds | Cherry tomatoes |
| 2 | Yellow or red bell peppers cored, seeded, and cut into 1-inch squares | |
| Fresh rosemary sprigs; for garnish | ||
| ⅔ | cup | Olive oil |
| ½ | cup | Lemon juice |
| ½ | cup | Dry red wine or sherry |
| 2 | To 3 tabl. fresh rosemary or | |
| 1 | tablespoon | Dried |
| ½ | small | Onion; finely chopped or grated |
| 4 | To 6 cloves garlic; peeled and finely chopped | |
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
| ½ | teaspoon | Red pepper flakes (optional) |
Directions
MARINADE
In a large, shallow non-metallic baking dish, combine marinade ingredients, stirring until well blended and creamy. Add lamb cubes and stir around until well coated. Cover and refrigerate 6 yours or overnight, stirring occasionally.
Position barbecue rack about 5 inches above preheated coals. Thread lamb cubes onto metal skewers, leaving a small space between cubes so meat cooks evenly. Thread onion pieces, cherry tomatoes, and pepper squares onto separate skewers; brush with some remaining marinade.
Arrange lamb skewers over center of coals and cook turning and basting with marinade occasionally, 17-20 minutes. Halfway through cooking time, add vegetable skewers to barbecue and cook, turning and basting with marinade, 8-10 minutes.
Arrange skewers on long serving platter and surround with fresh sprigs of rosemary. Serve with rice, salads, or other accompaniments.
Source: East European Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...