Harv418's Authentic Russian Shashlik, guest recipe

Shashlik is actually a middle eastern dish that the Russians perfected. Works great with any firm meat. I promise, it is the one dish I look for over here. Over here they mix it in 5 gallon buckets and let it sit for 2-3 days and then cook it. I will be trying it when I get back.

RUSSIAN SHASHLIK

Serving Size : 4
Categories    : Main dish                        Low-fat
                 Russian                          Ethnic

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1 1/2   lb           Lamb, cut from leg/ Beef/ blanched redfish/ crab meat/ etc. cut into 1.5 to 2 in cubes
    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

   Tart-and-sweet and slightly astringent pomegranate juice the base for the marinade in the recipe for this popular dish. True Russian style? Da! Russian overabundance of calories? Nyet! 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 refrigerate overnight.

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 and serve on a heated plate with Kasha.

VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.

Or try this one.

SHASHLIK CAUCASIAN - FROM THE RUSSIAN TEA ROOM:
Serving Size : 4    Preparation Time :0:00
Categories    : Main dish                        Lamb
                 Bar-b-q                          Ethnic

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2       lb           Boneless lamb -- cut into
                         -2 inch cubes
    1       c            Cooking oil
    2       ts           Lemon juice
    1       t            Salt
    1       t            Pepper
    1                    Bay leaf
    1       t            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
                         Hot cooked rice

   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.