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Shashlik #2

alcohol, lamb, meats, russian

4 lb boneless lamb shoulder; trimmed of all visible fa
4 small onions; root ends attached cut in
1 lb cherry tomatoes
2 yellow or red bell peppers cored, s
1 fresh rosemary sprigs; for garnish
----MARINADE----
2/3 cup olive oil
1/2 cup lemon juice
1/2 cup dry red wine or sherry
2 to 3 tabl. fresh rosemary or
1 tablespoon dried
1/2 small onion; finely chopped or grated
4 to 6 cloves garlic; peeled and finely chopped
1 teaspoon salt
1 freshly ground black pepper
1/2 teaspoon 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. : : From: Ghislaine Dumont Date: 06 May 97 Gourmet Cooking Ä

Yield: 6 servings

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