Shashlik With Red Wine Recipe
Ingredients
| Dry red wine | 1 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| Red wine vinegar | 3 Tablespoon | |
| Bay leaves | 3 | |
| 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves | ||
| Black pepper | 1/2 Teaspoon | |
| 2 pounds boneless leg of lamb or beef sirloin, cut into 1 1/2- inch cubes | ||
| 2 medium-size tomatoes, cut in 1 -inch wedges | ||
| 1 medium-size eggplant (1 pound), cut in 1/2-inch pieces (3 1/2 cups) | ||
| Yellow onion | 1 Large, cut into wedges | |
| Medium | 10 | |
| Salt | 3/4 Teaspoon | |
Directions
1. ln a medium-size glass bowl, whisk the wine with the oil, garlic, vinegar, bay leaves, oregano, and pepper. Add the lamb cubes and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight.
2. Let the lamb stand at room temperature in the marinade for 1 hour before cooking. Preheat the grill or broiler. Alternately thread the lamb and vegetables onto eight 12-mch skewers, brush with the marinade, and sprinkle with the salt.
3. Grill the shashlik over medium-hot coals or broil 5 inches from the heat, turning and basting often with the remaining marinade until the lamb is the way you like it (about 10 minutes for medium-rare) and the vegetables are tender. Serve.
2. Let the lamb stand at room temperature in the marinade for 1 hour before cooking. Preheat the grill or broiler. Alternately thread the lamb and vegetables onto eight 12-mch skewers, brush with the marinade, and sprinkle with the salt.
3. Grill the shashlik over medium-hot coals or broil 5 inches from the heat, turning and basting often with the remaining marinade until the lamb is the way you like it (about 10 minutes for medium-rare) and the vegetables are tender. Serve.
Chef
