Title: Shashlik #2
Categories: Meat Lamb Russian Alcohol
Yield: 6 Servings

4	lb	Boneless lamb shoulder; trimmed of all visible fa
4	sm	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	c	Olive oil
1/2	c	Lemon juice
1/2	c	Dry red wine or sherry
2		To 3 tabl. fresh rosemary or
1	tb	Dried
1/2	sm	Onion; finely chopped or grated
4		To 6 cloves garlic; peeled and finely chopped
1	ts	Salt
1		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. : :

From: Ghislaine Dumont Date: 06 May 97 Gourmet Cooking Ä

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