| 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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