Russian Tea Room Shashlik
Nutrition
Calories: 945.95 kcalCarbohydrates: 2.42 gProtein: 38.67 gFat: 86.52 gSaturated Fat: 26.69 gCholesterol: 163.29 mgSodium: 451.63 mgFiber: 0.3 gVitamin A: 0.98825 IUCalcium: 36.97 mgIron: 4.09 mg
Ingredients
- 3 lb boneless leg of lamb
- 1 cup salad oil
- ½ cup lemon juice
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2 whole garlic cloves crushed
- 1 oz bay leaf 2 bay leaves
- 1-1/2 tsp dried dill weed or 2 tbsp chopped fresh dill weed
- 3 whole ripe tomato cut into halves (1 3/4 lbs)
- 3 whole green bell pepper seeded, membranes removed, cut in halves
- 3 whole onion cut in halves
Instructions
- Cut all fat and gristle from the lamb. Cut the lamb into twelve 2-inch cubes. Make 2 or 3 small incisions in each lamb cube to prevent puckering during cooking. In a large bowl (do not use aluminum), combine oil, lemon juice, salt, pepper, garlic, bay leaves, and dill. Mix thoroughly. Add lamb cubes and toss with a wooden spoon to coat them evenly with the marinade. Cover and refrigerate for 8 hours or overnight, turning lamb cubes 2 or 3 times for thorough marinating. Drain and reserve marinade.
- On each of six 12-inch skewers, thread 1 lamb cube, 1 tomato half, 1 pepper half, and 1 lamb cube. Arrange skewers on a large broiling rack and brush with reserved marinade. Broil about 4 inches from the heat source as follows:
- 5 - 10 minutes for rare
- 10 - 12 minutes for medium
- 15 minutes for well done
- Turn kebabs 2 or 3 times to cook evenly, and brush frequently with the reserved marinade. At the table, slide the meat and vegetables off the skewers and onto a bed of hot cooked rice, or serve with rice pilaf.