Lamb Shashlik

Although not authentic, perhaps, include alternating green pepper, small white onions, or tomatoes.

Serves: 10

Ingredients

3 lb Lamb, cut from leg
2 sm Onions, finely-minced
4 lg Garlic cloves, fine-minced
2 lg Shallots, minced
2 Tbsps Parsley, freshly-chopped
2 1/2 cups Pomegranate juice, unsweetened
4 Tbsps Corn oil
1/4 tsp Cayenne pepper

Method

  1. Trim away all fat from meat. Cut into 2" chunks.
  2. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight.
  3. Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done.
  4. Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha.

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