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@...

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