Ingredients
2 -3 lbs leg of lamb
1/2 cup cooking oil
1/2 cup vinegar
1/2 cup water
1/2 cup dry red wine
1 large onion, chopped
1 garlic clove, crushed
10 peppercorns
1 bay leaf
1 teaspoon salt
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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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.