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  1. -Lisa Hlavaty FDGN81A 2 lb Boneless lamb; cut into 2 inch cubes 1 c Cooking oil

  2. 2 ts Lemon juice

  3. 1 ts Salt

  4. 1 ts Pepper

  5. 1 Bay leaf

  6. 1 ts Dillweed

  7. 1 Small clove garlic; minced

  8. 4 Celery tops;coarsely chopped

  9. 3 Tomatoes; quartered

  10. 2 Onions; cut in wedges

  11. 2 Green peppers; cut in

  12. 1"

  13. 6 to 8 hours or overnight, stirring occasionally. On each of

  14. 4 long skewers, thread lamb, tomato, onion, and green pepper; repeat, using

  15. 4-5 cubes of lamb on each skewer. Grill shashlik over medium coals

  16. 12-16 minutes, turning once. (or, place shashlik on rack in shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired. Serve on a bed of hot cooked rice. If desired, garnish with fresh dill.

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