Jan 3, 2007
Shaslik
- 3/4 cup olive oil
- 1 leg of lamb, boned, cut into 2" cubes
- 1 tsp dry thyme
- 2 bay leaves, crumbled
- 1 onion, minced
- 2 cloves garlic, minced
- 1/2 cup lemon juice
- 1 tsp cayenne
- cherry tomatoes
- 1 eggplant, unpeeled, cut into cubes
- salt and pepper
- Toss the lamb in the oil. Sprinkle in the thyme, bay leaves, onion, garlic, lemon juice, and cayenne. Mix well.
- Chill 5 hours.
- Skewer the meat alternating with the tomatoes and eggplant.
- Heat the grill.
- Season the skewers with salt and pepper.
- Grill the skewers, basting with the sauce.
- Serve.
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