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June 1999 Issue
Summer Searing
by Philip R. Gantt
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Russian Lamb Kabobs

This recipe stems from my cousin's wife Tanya who is of Russian descent. This is truly an incredible way to prepare lamb.
  • 3 lbs. lamb, cut into large (1") cubes
  • 3 lbs. yellow onions, quartered
  • 3 lbs. lemons quartered
  • Cherry tomatoes
  • Bell pepper chunks
  • Fresh mushrooms
Place the cubed lamb, onions and lemons in a large pot for marinating. Do not squeeze the lemons, simply throw them into the pot quartered. Allow the mixture to marinate for 3 complete days under refrigeration, turning the mixture daily.

After 3 days, discard the lemons and save the onions for the skewers. Skewer the lamb on metal skewers with the onion chunks, tomatoes, mushrooms, bell peppers, or whatever other vegetables you happen to fancy. Grill over hot coals for approximately10 minutes, turning frequently. Enjoy!

  • Yields: 6 servings
  • Preparation Time: 3 days
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