Shashlik
Yield
4 servingsPrep
15 minCook
30 minReady
1 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb
cubed |
|
| 1 | cup |
olive oil
|
|
| 3 | each |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb
cubed |
|
| 237 | ml |
olive oil
|
|
| 3 | each |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
ground |
|
Directions
You can use cubed leg or shoulder of lamb.
Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator.
Skewer the meat and broil until brown all over.
Serve with Rice Pilaf and broiled tomatoes.
