Mushroom Shashlik Recipe

Summary

Cooking Time15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Cooking oil2 Fluid Ounce (50 Milliliter)
 Lemon juice2 Fluid Ounce (50 Milliliter)
 Dried thyme1⁄2 Teaspoon
 Dried rosemary1⁄2 Teaspoon
 Lean lamb1 1⁄2 Pound, cubed (675 Grams)
 Mushroom caps12 Large
 Green peppers2 , pith and seeds removed and cut into wedges
 Tomatoes4 Small, halved
 Lean bacon slices2 , quartered
 Lemon1 , thinly sliced

Directions

Mix the oil, lemon juice, salt and pepper to taste, thyme and rosemary together in a shallow dish.
Stir in the lamb and mushrooms and leave to marinate at room temperature for 4 hours.
Remove the meat and mushrooms from the marinade and reserve the marinade.
Thread the meat and mushrooms on the skewers with the remaining vegetables and bacon pieces.
Put the skewers on the rack in the grill pan.
Brush with the reserved marinade.
Grill for 5 minutes.
Reduce the heat to moderate and grill, basting occasionally with the marinade, for 8 to 10 minutes, or until the lamb cubes are cooked through Garnish with the lemon slices.
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