Shashlik Recipe
Ingredients
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 pounds boneless leg of lamb, fat-trimmed and cut in cubes | ||
| 2 medium-size onions, cut into 6 wedges each | ||
| 1/2 pound small mushrooms | ||
| Lemons | 2 , sliced | |
| 2 tomatoes, cut in wedges | ||
| 4 green onions, cut in 2-inch pieces | ||
Directions
1. Combine the lemon juice, oil, water, salt and pepper in a glass or ceramic bowl; stir in the lamb cubes. Cover; marinate in the refrigerator 6 hours, or overnight. Stir occasionally.
2. Drain meat; thread on skewers alternately with onion wedges and mushrooms. Place skewers on rack of broiler pan.
3. Broil, 3 inches from heat for 15 minutes, turning frequently.
4. Slide meat and vegetables off the skewers onto 6 serving plates. Garnish with lemon slices, tomato wedges and green onions.
2. Drain meat; thread on skewers alternately with onion wedges and mushrooms. Place skewers on rack of broiler pan.
3. Broil, 3 inches from heat for 15 minutes, turning frequently.
4. Slide meat and vegetables off the skewers onto 6 serving plates. Garnish with lemon slices, tomato wedges and green onions.
Chef
