Shashlik Caucasian - From The Russian Tea Room Recipe

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Shashlik Caucasian - From The Russian Tea Room Ingredients

2 lb boneless lamb, cut into 2 inch cubes
1 cup cooking oil
2 tsp lemon juice
1 tsp salt
1 tsp pepper
1 bay leaf
1 tsp dillweed
1 small clove garlic, minced
4 celery tops, coarsely chopped
3 tomatoes, quartered
2 onions, cut in wedges
2 green peppers, cut in 1 squares
1 hot cooked rice

A Recipe for
Shashlik Caucasian - From The Russian Tea Room

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This Shashlik Caucasian - From The Russian Tea Room recipe is one of many in our Meat Category.

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This Recipe for Shashlik Caucasian - From The Russian Tea Room is one of thousands in the Recipes-to-go Meat Cookbook.

If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
Sally Edwards

Shashlik Caucasian - From The Russian Tea Room Recipe
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Pearl Buck (1892-1973) American Nobel Prize winning author.

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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Henry IV of France

Shashlik Caucasian - From The Russian Tea Room

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Shashlik Caucasian - From The Russian Tea Room Directions

Place lamb in large bowl or shallow dish. In screw top jar combine
oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery.
Shake well and pour over the lamb. Cover and marinate in refrigerator
for 6 to 8 hours or overnight, stirring occasionally. On each of 4
long skewers, thread lamb, tomato, onion, and green pepper; repeat,
using 4-5 cubes of lamb on each skewer. Grill shashlik over medium
coals 12-16 minutes, turning once. (or, place shashlik on rack in
shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning
once, for medium rare.) Brush meat and vegetables with additional
marinade, if desired.
Serve on a bed of hot cooked rice. If desired, garnish with fresh
dill.

Serves: 4

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Shashlik Caucasian - From The Russian Tea Room Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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