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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper. | 2. Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist. | 3. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point. | 4. Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion. | 5. Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown. | 6. For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15. | 7. Slide the meat off onto individual plates and garnish with scallions and lemon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled grated	60.0	14.01	1.65	0.15
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
lamb shoulder	2	lbs	boneless cut	2278.0852	1.808	152.7763	184.0548
onion	2		cut	60.0	14.01	1.65	0.15
scallion	10		trimmed	320.0	73.4	18.3	1.9
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.