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CATEGORY CUISINE TAG YIELD
Meats Russian Meats, Lamb, Russian, Wines 6 Servings

INGREDIENTS

4 lb Boneless lamb shoulder; trimmed of all visible fa
4 sm Onions; root ends attached cut in
1 lb Cherry tomatoes
2 Yellow or red bell peppers cored, s
1 Fresh rosemary sprigs; for garnish
2/3 c Olive oil
1/2 c Lemon juice
1/2 c Dry red wine or sherry
2 To 3 tabl. fresh rosemary or
1 tb Dried
1/2 sm Onion; finely chopped or grated
4 To 6 cloves garlic; peeled and finely chopped
1 ts Salt
1 Freshly ground black pepper
1/2 ts Red pepper flakes (optional)

INSTRUCTIONS

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.

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