directions
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1
Trim excess fat from lamb and cut into 1-1/2 inch cubes
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2
Place cubes in a medium-size bowl
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3
Combine wine, parsley, garlic, Worcestershire sauce, pepper, and thyme
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4
Pour over lamb; cover and refrigerate for 8 hours, turning occasionally. Remove lamb from marinade and set aside
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5
Transfer marinade to a small saucepan and bring to a boil
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6
Reduce heat and simmer 5 minutes; set aside. Curl red pepper strips around squash pieces and arrange alternately with mushrooms and lamb on the kebob skewers
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7
Brush skewers with marinade and rotate for 15 minutes or until lamb is just pink in the center.
LAMB SHASHLIK
ingredients
- 1-1/2 pound lean boneless lamb
- 3/4 cup dry red wine
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 2 medium red bell peppers, cut into 1-inch thick strips
- 3 small yellow squash, cut into 1-inch thick pieces
- 1/2 pound large fresh mushrooms