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Lamb Shashlik With Caraway Sauce

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  Lean boneless lamb 1 1⁄2 Pound, cut into 1 1/2-inch cubes
  Burgundy/Other dry red wine 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Worcestershire sauce 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Bay leaf 1 , crumbled
  Sweet red peppers 2 Medium, cut lengthwise into 1-inch strips
  Yellow squash 3 Small, cut into 1-inch pieces
  Fresh mushrooms 1⁄2 Pound
  Vegetable cooking spray 1
  Cooked long grain rice 3 Cup (48 tbs) (Hot)
  Caraway sauce 1 Tablespoon

Trim excess fat from lamb; place lamb in a large shallow dish.
Combine wine and next 6 ingredients; stir well.
Pour marinade over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, and set aside.
Transfer marinade to a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes; set marinade aside.
Curl red pepper strips around squash pieces,-arrange alternately with mushrooms and lamb on 6 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and grill 12 to 14 minutes or to desired degree of doneness, Turning and basting occasionally with reserved marinade.

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Lamb Shashlik With Caraway Sauce Recipe