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Lamb Shashlik

Chef.at.Home's picture
Ingredients
  Boneless lamb leg/Boneless lamb shoulder 1 1⁄2 Pound, trimmed of excess fat and cut into 1 cm/ 1/2 inch cubes (750 g)
  Onion 1 , thinly sliced
  Salt To Taste
  Pepper To Taste
  Lemon 1 , juiced
  White wine/Cider 2 Tablespoon
  Tomatoes 6 Small
  Button mushrooms 6
  Melted butter/Dripping 1⁄2 Cup (8 tbs)
  Boiled rice 1 Cup (16 tbs) (Savoury, to serve)
Directions

Put the lamb cubes in a dish and scatter over the onion slices.
Sprinkle with salt, pepper, lemon juice and wine or cider, then cover and leave overnight.
When ready to cook, thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.
Brush with butter or dripping and grill for 15 minutes, turning frequently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Lamb
Cook Time: 
15 Minutes

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