You are here

Shashlik With Red Wine

Western.Chefs's picture
Ingredients
  Dry red wine 1 Cup (16 tbs) (With Or Without Alcohol)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 4 Clove (20 gm), minced
  Red wine vinegar 3 Tablespoon
  Bay leaves 3
  Chopped oregano leaves/1 teaspoon dried oregano leaves 1 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Boneless leg of lamb/Beef sirloin 2 Pound, cut into 1 1/2 inch cubes
  Tomatoes 2 Medium, cut in 1 -inch wedges
  Eggplant 1 Pound, cut in 1/2-inch pieces to make 3 1/2 cups (1 Medium Piece)
  Yellow onion 1 Large, cut into 1/2-inch wedges to make 1 1/2 cups
  Fresh mushrooms 10 Medium (2 Cups)
  Salt 3⁄4 Teaspoon
Directions

1. ln a medium-size glass bowl, whisk the wine with the oil, garlic, vinegar, bay leaves, oregano, and pepper. Add the lamb cubes and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight.
2. Let the lamb stand at room temperature in the marinade for 1 hour before cooking. Preheat the grill or broiler. Alternately thread the lamb and vegetables onto eight 12-mch skewers, brush with the marinade, and sprinkle with the salt.
3. Grill the shashlik over medium-hot coals or broil 5 inches from the heat, turning and basting often with the remaining marinade until the lamb is the way you like it (about 10 minutes for medium-rare) and the vegetables are tender. Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
8

Rate It

Your rating: None
4.084375
Average: 4.1 (16 votes)