Shashlik #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Boneless lamb shoulder, trimmed of all visible fat and cut into 2-inch cubes
4 small: Onions, root ends attached cut into eighths
1 lbs: Cherry tomatoes,
2: Yellow or red bell peppers cored, seeded, and cut into 1-inch squares
Fresh rosemary sprigs, for garnish
MARINADE
2/3 cup: Olive oil,
1/2 cup: Lemon juice,
1/2 cup: Dry red wine or sherry,
2: To 3 tabl. fresh rosemary or,
1 tbsp: Dried,
1/2 small: Onion, finely chopped or grated
4: To 6 cloves garlic, peeled and finely chopped
1 tsp: Salt,
Freshly ground black pepper,
1/2 tsp: Red pepper flakes, optional
Directions:
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@slip.net or jphelps@best.com
Source from luhu.jp
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@slip.net or jphelps@best.com
Source from luhu.jp