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Ingredients
| lamb legs: 3 lbs |
| vegetable oil: 1/2 cup |
| distilled vinegar: 1/2 cup |
| water: 1/2 cup |
| red wine: 1/2 cup |
| onions: 1 (chopped) |
| garlic: 1 clove (crushed) |
| peppercorns: 10 |
| bay leaf: 1 |
| salt: 1 tsp |
Ukrainian Shashlyk
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
5 serving(s)
Tags
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- Arrange the meat cubes on a skewer.
- Brush the filled skewers very generously with cooking oil.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.