-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.