Shashlyk is a Caucasian dish which the Ukrainians adopted many centuries ago. It has long since become a great favorite throughout most of Ukraine. It is traditionally served with fluffy rice and a garnish of chopped green onions. Shashlyk is a truly delicious dish and very simple to prepare at home. When entertaining at a buffet meal, shashlyk will undoubtedly add to the enjoyment of the occasion.

2 to 3 pounds 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 clove garlic, crushed
10 peppercorns
1/2 bay leaf
1/2 teaspoon salt

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.

SHASHLYK WITH WINE SAUCE:

2 to 3 pounds leg of lamb
Marinade of preceding recipe
Small firm tomatoes, sliced thick
Mushroom caps
Thin bacon slices

1/4 cup dry red wine
1/4 cup lemon juice
1/2 cup cooking oil
1 clove garlic, crushed
1 teaspoon grated onion
3 tablespoons freshly grated horseradish
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon sugar

Follow the preceding recipe for Shashlyk. Prepare the meat and tenderize it in a marinade as directed. When ready to broil the shashlyk, thread each skewer with a cube of lamb, a thick slice of the tomato, another piece of lamb, and then a mushroom cap, wrapping the bacon slices around each.

Continue in this manner until the skewer is filled. Prepare the sauce by combining the wine with the remaining ingredients in a sealer. Close the sealer and shake it vigorously to the blend the ingredients thoroughly. Pour the sauce into a shallow dish and roll the filled skewers in it to coat thoroughly. Broil as directed in the preceding recipe, basting frequently with the wine sauce. Serve immediately.