Lamb Shashlik With Caraway Sauce Recipe
Ingredients
| 1 1/2 pounds lean boneless lamb, cur into 1 1/2-inch cubes | ||
| 3/4 cup Burgundy or other dry red wine | ||
| Parsley | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Worcestershire sauce | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| 1/4 teaspoon dried whole rhyme | ||
| Bay leaf | 1 , crumbled | |
| 2 medium-size sweet red peppers, cur lengthwise into 1-inch strips | ||
| 3 small yellow squash, cut into 1-inch pieces | ||
| Mushrooms | 1/2 pound | |
| Vegetable cooking spray | ||
| 3 cups hot cooked long-grain rice (optional) | ||
| Caraway Sauce | ||
Directions
Trim excess fat from lamb; place lamb in a large shallow dish.
Combine wine and next 6 ingredients; stir well.
Pour marinade over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, and set aside.
Transfer marinade to a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes; set marinade aside.
Curl red pepper strips around squash pieces,-arrange alternately with mushrooms and lamb on 6 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and grill 12 to 14 minutes or to desired degree of doneness, Turning and basting occasionally with reserved marinade.
Combine wine and next 6 ingredients; stir well.
Pour marinade over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, and set aside.
Transfer marinade to a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes; set marinade aside.
Curl red pepper strips around squash pieces,-arrange alternately with mushrooms and lamb on 6 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and grill 12 to 14 minutes or to desired degree of doneness, Turning and basting occasionally with reserved marinade.
Chef
