Shashlik (shah-shleek) are traditional Russian kebabs in a simple oil, lemon and onion marinade.’ They make an economical and appetizing meal when served on a bed of rice.

3 fl. oz. vegetable oil juice of

1 large lemon

2 medium-sized onions, sliced

2 teaspoon salt v teaspoon black pepper

2 lb. lean loin of lamb, boned, excess fat removed and cut into

1-inch cubes

8 small tomatoes, quartered

1 large green pepper, white pith removed, seeded and cut into 1-inch pieces 1 lemon, cut into wedges

In a large, shallow dish, combine the oil, lemon juice, onions, salt and pepper. Lay the meat cubes in the mixture, cover and place the dish in the refrigerator. Leave to marinate for at least 8 hours or overnight, turning the meat occasionally.

Remove the dish from the refrigerator and remove the cover.

Preheat the grill to high.

With a slotted spoon, lift the meat cubes from the marinade and thread them on to 8 skewers, alternating with tomato quarters and pieces of green pepper. Set aside.

Pour the marinade through a strainer into a large jug. Discard the contents of the strainer.

Using a pastry brush, coat the meat, tomatoes and peppers with the marinade. Place the skewers under the grill and grill for 4 minutes, turning once.

Reduce the heat to moderate and continue grilling the kebabs for a further 5 to 8 minutes, turning the skewers and basting occasionally with the reserved marinade.

Remove the kebabs from the heat and slide the meat, tomatoes and peppers off the skewers on to a warm serving dish.

Garnish with the lemon wedges and serve immediately.

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