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LOCATION: Recipes >> Lamb >> Shashlik 01

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Shashlik
Yield: 6 Servings

4 lb boneless lamb shoulder, trimmed of fat and cut into 2-inch cubes
4 sm onions, root ends attached cut into eighths
1 lb cherry tomatoes
2 yellow or red bell peppers cored, seeded, and cut into 1-inch squares
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 tablespoons fresh rosemary or 1 T dried
1/2 sm onion, finely chopped or grated
4 To 6 cloves garlic, peeled and finely chopped
1 ts Salt
Freshly ground black pepper
1/2 ts red pepper flakes (optional)

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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