Russian Shashlik

Tart-and-sweet and slightly astringent pomegranate juice the base for the marinade in the recipe for this popular dish.

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking20 minutes
Ready In12 hours

Ingredients

1 1/2 pounds lamb cut from leg
1 small onion finely minced
2 large garlic cloves finely minced
1 large shallots minced
1 tablespoon parsley leaves freshly chopped
1 1/4 cups pomegranate juice unsweetened, available at health food stores
2 tablespoons corn oil
4 dash cayenne pepper

Directions

Trim away all fat from meat.

Cut into 2 inch 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.

VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half.

Skewer alternate chunks of vegetable and meat chunks.

Proceed according to recipe.

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Doggie Liver Treats

my dog loves these!

Reviewed by lynikins