Title: Russian Shashlik
Categories: Entree Lowfat Diabetic Asian Ethnic
Yield: 4 Servings
| 1 1/2 | lb | Lamb, cut from leg |
| 1 | sm | Onion, finely-minced |
| 2 | lg | Garlic, cloves, fine-minced |
| 1 | lg | Shallot, minced |
| 1 | tb | Parsley, freshly-chopped |
| 1 1/4 | c | Pomegranate juice, unsweet. (available at Health Food store |
| 2 | tb | Corn oil |
| 4 | ds | Cayenne pepper |
Trim away all fat from meat. Cut into 2" chunks. Place in small bowl
together with onion, garlic, shallot, parsley, cayenne pepper and
pomegranate juice. Cover and for 8 -12 hours. Remove meat from marinade and
pat dry. Skewer the meat, using four substantial skewers. Brush with oil.
Broil under very high heat, turning often until done. Some prefer it
slightly pink (12 minutes). Well done will take about 20 minutes. Remove
from skewers. ORIGIN: Tamara Tasranova, Astrakhan-Russia, Circa 1994