| 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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