Shashlik (Shish Kabob)
I used to serve this kebab at the Old Vienna, an Austrian restaurant in Austin, Texas in the 1970s. Plate on top of rice.
Yield 4 servings
Ingredients
1 cup salad oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon pepper fresh ground
2 garlic cloves crushed
2 bay leaves
2 teaspoons chopped fresh dill
4 loin of lamb trimmed
4 fillet of lamb trimmed
2 lamb kidneys, cut in half, trimmed
OPTIONAL VEGETABLES
2 tomatoes quartered
1 onion quartered, separated
| 1 | Quarter lamb meat, make small incisions, halve the kidney. |
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| 2 | Combine the rest to make marinade and add the lamb, not kidney, toss and cover for 8 hours turning 2-3 times. |
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| 3 | On skewer put one kidney, fillet, loin. Optionally, skewer vegetables interspersed with meats. |
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| 4 | Grill or broil, coating with marinade. |
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| 5 | Remove skewer at the table and serve with rice. |
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notes
If kidney is not your diet, replace with other lamb meat.
