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  Leg lamb 1 Pound
  Onions 2 Small
  Green pepper 1
  Garlic 1 Clove (5 gm), crushed
  Oil 4 Tablespoon
  Lemon juice 2 Tablespoon
  Tomatoes 2 Medium
  Mushrooms 8
  Salt To Taste
  Chopped onion 2 Tablespoon

Remove fat from meat, cut into 1 1/2 in. cubes.
Combine ingredients for marinade, add lamb, and stir until well mixed.
Cover and refrigerate several hours; stir occasionally to mix.
Peel onions, cut in halves, remove centre portion.
Wash pepper, slice in half, remove seeds and cut flesh in 1 1/2 in. squares.
Wash tomatoes and cut in quarters.
Remove stalks from mushrooms, if desired, or leave whole.
Thread meat on to skewers, brush with marinade and, if desired, place a bayleaf at end of skewer.
Thread alternate vegetables on separate skewers, brush with marinade. .
Cook under heated grill, turning frequently and brushing with remaining marinade or melted butter until done to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1673 Calories from Fat 1095

% Daily Value*

Total Fat 123 g188.8%

Saturated Fat 34.5 g172.3%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 682.3 mg28.4%

Total Carbohydrates 51 g17.1%

Dietary Fiber 11.9 g47.4%

Sugars 24.9 g

Protein 96 g191.3%

Vitamin A 52.3% Vitamin C 317.8%

Calcium 15.5% Iron 57.4%

*Based on a 2000 Calorie diet

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