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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
- Trim away all fat from meat. Cut into 2" chunks.
- Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight.
- 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.
- 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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