Shashlyk (Russian Lamb Kabobs) Recipe
Ingredients
| Lemon juice | 1/ 2 Cup (16 tbs) | |
| Extra virgin olive oil | 1/ 2 Cup (16 tbs) | |
| Onion | 1 Small, minced | |
| Pepper | 1/ 4 Teaspoon | |
| 4 long double-pronged skewers | ||
| Leg lamb | 1 Pound, cut into pieces | |
| Tomatoes | 2 Large, quartered | |
| Onions | 2 , quartered | |
| 4 large mushroom caps, brushed clean | ||
| Lemon | 1 , thinly sliced | |
| Canola oil, for brushing skewers and grid | ||
Directions
To prepare the marinade, combine juice, oil, onion, and pepper in a bowl.
Toss lamb in a shallow bowl with the marinade so that all pieces are coated.
Cover loosely and refrigerate for 4 hours.
Toss lamb once or twice while marinating.
To thread kabobs, begin each skewer with a mushroom.
Alternate pieces of lamb with tomatoes and onion, ending with any extra pieces of lamb and a lemon slice.
Preheat the grill.
When coals are hot, spread grapevine over them.
Set skewers on the grid over ashen coals.
Grill the kabobs about 10 to 15 minutes or until the lamb is cooked to taste, turning frequently.
Toss lamb in a shallow bowl with the marinade so that all pieces are coated.
Cover loosely and refrigerate for 4 hours.
Toss lamb once or twice while marinating.
To thread kabobs, begin each skewer with a mushroom.
Alternate pieces of lamb with tomatoes and onion, ending with any extra pieces of lamb and a lemon slice.
Preheat the grill.
When coals are hot, spread grapevine over them.
Set skewers on the grid over ashen coals.
Grill the kabobs about 10 to 15 minutes or until the lamb is cooked to taste, turning frequently.
Chef
