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Mushroom Shashlik

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Ingredients
  Cooking oil 2 Fluid Ounce (50 Milliliter)
  Lemon juice 2 Fluid Ounce (50 Milliliter)
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Lean lamb 1 1⁄2 Pound, cubed (675 Grams)
  Mushroom caps 12 Large
  Green peppers 2 , pith and seeds removed and cut into wedges
  Tomatoes 4 Small, halved
  Lean bacon slices 2 , quartered
  Lemon 1 , thinly sliced
Directions

Mix the oil, lemon juice, salt and pepper to taste, thyme and rosemary together in a shallow dish.
Stir in the lamb and mushrooms and leave to marinate at room temperature for 4 hours.
Remove the meat and mushrooms from the marinade and reserve the marinade.
Thread the meat and mushrooms on the skewers with the remaining vegetables and bacon pieces.
Put the skewers on the rack in the grill pan.
Brush with the reserved marinade.
Grill for 5 minutes.
Reduce the heat to moderate and grill, basting occasionally with the marinade, for 8 to 10 minutes, or until the lamb cubes are cooked through Garnish with the lemon slices.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Cook Time: 
15 Minutes

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