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Lamb Shashlik With Caraway Sauce

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
African
Method: 
Grilling

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4.30263
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2538 Calories from Fat 945

% Daily Value*

Total Fat 108 g165.6%

Saturated Fat 35.1 g175.6%

Trans Fat 0 g

Cholesterol 408.3 mg136.1%

Sodium 428.3 mg17.8%

Total Carbohydrates 190 g63.3%

Dietary Fiber 32.3 g129.2%

Sugars 42.3 g

Protein 175 g349.8%

Vitamin A 186.8% Vitamin C 589%

Calcium 13.7% Iron 61.3%

*Based on a 2000 Calorie diet

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Lamb Shashlik With Caraway Sauce Recipe