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 Grilled
Lamb Shashliki
(NC)This is one of those easy recipes with a real
Mediterranean feel. If extra guests arrive, stretch the
meal with more pita bread, or rice cooked with fried
onions and spinach. Buy some tzatziki, make a Greek salad
or serve with thinly sliced cucumbers dressed with sour
cream, lemon juice and fresh dill.
Ingredients
3 lbs boneless leg or shoulder of lamb 750 g
1 cup olive oil 250 mL
1/2 cup lemon juice 125 mL
1 tsp each of salt and pepper 5 mL
3 cloves garlic, pressed in a garlic press 3
2 bay leaves, crumbled 2
2 tbsp fresh chopped dill (or 2 tsp/10mL dried dill) 25 mL
whole cherry tomatoes
1 red pepper
1 yellow pepper
1 large red onion
Procedure
1. Trim the lamb of fat and cut into large, 2-inch cubes.
Combine the oil, lemon juice, salt and pepper, garlic, bay
leaves and dill in a bowl or sealed plastic bag. Add the
lamb and toss to coat well. Marinate overnight in the
refrigerator or up to 24 hours.
2. Cut the peppers and onion into large chunks. Thread the
meat on long metal skewers alternating with tomatoes,
peppers and onions. Make sure the meat and vegetables are
not crowded on the skewers. You can also cook the meat and
vegetables on separate skewers, which gives you more
control and ensures the vegetables don't overcook.
3. Grill the meat skewers over direct medium high heat for
8 minutes for rare, or 10-12 minutes for medium, turning
three or four times during cooking. Grill vegetables until
starting to char but still crisp. Serve lamb and grilled
vegetables over rice or wrapped in a pita bread with
tzatziki on the side.
Serves 6
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras
Good quality pita bread
A jar of roasted hot peppers
Yogurt and cucumber tzatziki or Greek salad from the
deli counter
Fruity sangria or fresh mint tea
Sliced oranges and take-out baklava for dessert
Thank you to News Canada!
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