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| What You Need: |
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1˝ - 2 pound best loin of lamb, or leg from a very young animal
1 lemon
Pepper and salt
Tomatoes and pimientos
˝ gill olive oil
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| How To Cook: |
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1. Cut the meat into pieces about 2 inches square and mix them with a marinade made with the olive oil, lemon juice, pepper and salt.
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2. Leave in a cold place overnight.
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3. Then, 15 minutes before you wish to serve the meal, put the pieces of meat on skewers, with a ripe tomato or pimiento between every 4 pieces.
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4. Place under a very hot grill, turning and basting often; serve with rice and lemon.
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TIP:
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Shashlick tastes best grilled as in the Caucasian mountains, on a sword turned slowly over a charcoal fire in the open air.
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