Shashlik Caucasian - From the Russian Tea Room
Yield
4 servingsPrep
15 minCook
20 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
boneless cut into 2 inch cubes |
|
| 1 | cup |
vegetable oil
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
dill weed
|
|
| 1 | small clove |
garlic
|
*
|
| 4 | each |
celery
tops, coarsely chopped |
|
| 3 | each |
tomatoes
quartered |
|
| 2 | each |
onions
cut in wedges |
|
| 2 | each |
green bell peppers
cut in 1" squares |
|
| 1 | x |
rice
cooked and hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
boneless cut into 2 inch cubes |
|
| 237 | ml |
vegetable oil
|
|
| 1E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
dill weed
|
|
| 1 | small clove |
garlic
|
*
|
| 4 | each |
celery
tops, coarsely chopped |
|
| 3 | each |
tomatoes
quartered |
|
| 2 | each |
onions
cut in wedges |
|
| 2 | each |
green bell peppers
cut in 1" squares |
|
| 1 | x |
rice
cooked and hot |
*
|
Directions
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 to 5 cubes of lamb on each skewer.
Grill shashlik over medium coals 12 to 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.
