"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shashlik Marinade Recipe

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This recipe for Shashlik Marinade, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

International Women's Club of Bishkek
Added: Sunday, May 3, 2009


2 large cloves garlic
2.2 lb. lamb, chicken, pork, beef or veal, cut in 2 cubes
3 T oil
5 T red wine vinegar, lemon juice or 1 1/4c unsweetened pomegranate juice
5 onions sliced
2 zucchinis, cherry tomatoes or other veggies
1 bunch chives
1 Tbs. parsley leaves
Salt and pepper

Finely chop 1 onion, garlic cloves and chives. Put all in sauce pan with juice, lemon or wine vinegar, salt and pepper to taste.

Knead marinade into meat, cover and refrigerate min. 4 hours or over night.

Cut veggies into cubes and thread all on skewers grill or broil, brushing meat with oil to retain moisture.




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