Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Lisa Hlavaty FDGN81A
2 lb Boneless lamb; cut into
-2 inch cubes
1 c Cooking oil
2 ts Lemon juice
1 ts Salt
1 ts Pepper
1 Bay leaf
1 ts 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.

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