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Shashlyk:

beef, lamb, russian

500 gm lamb
2 onions
10 gm green onion
20 gm tomatoes
20 gm cucumbers
1/2 lemon
1 tablespoon vinegar
1 tablespoon butter
1/2 teaspoon black pepper
1 salt

Take 500 gr of lamb, 2 onions, 10 gr of green onion, 20 gr of tomatoes and cucumbers, 1/2 lemon, 1 tablespoon vinegar, 1 tablespoon butter and 1/2 teaspoon black pepper. Wash and cut the lamb into 1" cubes, place in a large pan and add salt, pepper, sliced onions, vinegar, 1 tsp. lemon juice and mix. Place pan, covered, in refrigerator for 2-3 hours or overnight. Skewer the lamb on spits, alternating them with sliced onions. Brown the shashlyk on hot charcoals and turn frequently for 15-20 minutes until lamb is evenly done. Before serving, place shashlyk (with or without spits) on a plate and pour oil (melted butter) and chopped green onions over lamb. Serve with cucumbers, sliced lemons and sliced tomatoes. two of my favorite Uzbek recipes From: Marty Leipzig Date: 15 Dec 96 National Cooking Echo Ä

Yield: 1 servings

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