Recipe#12160

Title: Shashlik

From: Judi Mae Phelps jphelps@slip.net 
 Newsgroups: rec.food.recipes 
 Subject: Shashlik 
 Date: 2 May 1997 18:31:21 -0700 
 Message-ID: <5ke4h9$r3g@slip.net> 

Yield: 6 Servings
 4 lb Boneless lamb shoulder; trimmed of fat and cut into 2-inch cubes
 4 sm Onions; root ends attached cut into eighths
 1 lb Cherry tomatoes
 2 yellow or red bell peppers cored, seeded, and cut into 1-inch squares
 Fresh rosemary sprigs; for garnish
 2/3 c  Olive oil
 1/2 c  Lemon juice
 1/2 c  Dry red wine or sherry
 2 To 3 tabl. fresh rosemary or
 1 T  Dried
 1/2 sm Onion; finely chopped or grated
 4 To 6 cloves garlic; peeled and finely chopped
 1 ts Salt
 Freshly ground black pepper
 1/2 ts Red pepper flakes (optional)
 In a large, shallow non-metallic baking dish, combine marinade
 ingredients, stirring until well blended and creamy.  Add lamb
 cubes and stir around until well coated.  Cover and refrigerate 6
 yours or overnight, stirring occasionally.
 Position barbecue rack about 5 inches above preheated coals.  Thread
 lamb cubes onto metal skewers, leaving a small space between cubes
 so meat cooks evenly.  Thread onion pieces, cherry tomatoes, and
 pepper squares onto separate skewers; brush with some remaining
 marinade.
 Arrange lamb skewers over center of coals and cook turning and
 basting with marinade occasionally, 17-20 minutes.  Halfway through
 cooking time, add vegetable skewers to barbecue and cook, turning
 and basting with marinade, 8-10 minutes.
 Arrange skewers on long serving platter and surround with fresh
 sprigs of rosemary.  Serve with rice, salads, or other accompaniments.