Lamb Shashlik With Caraway Sauce
|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.