Shashlik Recipe
Summary
MethodBoiled
Ingredients
| 2 pounds boneless lean lamb, fat trimmed off and meat cut into 1-inch cubes | ||
| Onion | 1 Small, chopped | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Bay leaf | 1 | |
| Garlic | 1 Clove (5gm), pressed | |
| Worcestershire | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Oregano leaves | 1 Teaspoon | |
| Dry red wine | 1 Cup (16 tbs) | |
| Onions | 1 pound | |
| 2 medium-size red bell peppers, stemmed, seeded, and cut into 1-inch squares | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place lamb cubes in a heavy plastic bag; set in a bowl.
Add to bag the chopped onion, oil, bay leaf, garlic, Worcestershire, pepper, parsley, oregano, and wine.
Seal bag and rotate to distribute marinade.
Chill 2 to 24 hours, turning bag over several times.
Meanwhile, put whole onions in a 3-to 4-quart pan.
Cover with water, bring to a boil on high heat and simmer 5 minutes; drain and peel onions.
If made ahead, cover and chill up to 24 hours.
Drain lamb; reserve marinade.
Alternately and equally thread lamb, bell pepper squares, and onions onto 6 to 8 metal skewers, each at least 14 inches long.
Lay skewers on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds).
Cook, basting often, and turn as needed until meat is evenly browned but still pink in the center (cut to test), 8 to 10 minutes.
Offer salt and pepper to add to taste.
Add to bag the chopped onion, oil, bay leaf, garlic, Worcestershire, pepper, parsley, oregano, and wine.
Seal bag and rotate to distribute marinade.
Chill 2 to 24 hours, turning bag over several times.
Meanwhile, put whole onions in a 3-to 4-quart pan.
Cover with water, bring to a boil on high heat and simmer 5 minutes; drain and peel onions.
If made ahead, cover and chill up to 24 hours.
Drain lamb; reserve marinade.
Alternately and equally thread lamb, bell pepper squares, and onions onto 6 to 8 metal skewers, each at least 14 inches long.
Lay skewers on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds).
Cook, basting often, and turn as needed until meat is evenly browned but still pink in the center (cut to test), 8 to 10 minutes.
Offer salt and pepper to add to taste.
Chef
