Shashlik (Shish Kabob)
%^)Grilling almost every night here in the Desert ... this recipe makes me not mind drinking copious quantities of hearty red wine when it's so hot !
3 Lbs. Lamb, cut into 1 1/2 inch cubes
3 Lbs. Sweet medium onions, quartered
3 Lbs. Medium-large fresh lemons, quartered
12 Cloves fresh garlic, peeled and bruised
3 T Fresh rosemary
Place the cubed lamb, onions, lemons, garlic, and rosemary into a medium sized, heavy duty plastic garbage bag ... do NOT squeeze the lemons ... tightly close the bag ... knead lightly to mix thoroughly ... marinate the mixture for three days in the refrigerator, turning the mixture at least a couple times a day ... after three days, remove and discard the lemons ... skewer the lamb on metal or wooden skewers with the onion chunks and whatever other cut or whole vegetables you happen to fancy ... grill over medium-hot to hot coals for 10 to 15 minutes, turning frequently, adding salt and pepper to taste ...
Approximately 6 servings
A truly incredible way to prepare lamb shish kabobs ! Adapted from an authentic Russian recipe ...
Clink !
%^)
