| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Main dish, Lamb, Barbecue, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless lamb; cut into 2 inch cubes |
| 1 |
c |
Cooking oil |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1 |
ts |
Dillweed |
| 1 |
|
Small clove garlic; minced |
| 4 |
|
Celery tops;coarsely chopped |
| 3 |
|
Tomatoes; quartered |
| 2 |
|
Onions; cut in wedges |
| 2 |
|
Green peppers; cut in 1" squares |
|
|
Hot cooked rice |
INSTRUCTIONS
Place lamb in large bowl or shallow dish. In screw top jar combine oil,
lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well
and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours
or overnight, stirring occasionally. On each of 4 long skewers, thread
lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on
each skewer. Grill shashlik over medium coals 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.
Posted to JEWISH-FOOD digest V97 #063 by alotzkar@direct.ca (Al) on Feb 25,
1997.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”