Recipe - Russian Shashlik

1 One half pound Lamb, cut from leg
1 small Onion, finelyminced
2 lg Garlic, cloves, fineminced
1 lg Shallot, minced
1 tablespoon Parsley, freshlychopped
1 One fourth cup Pomegranate juice, unsweet.
(available at Health Food
store)
2 tablespoon Corn oil
4 ds Cayenne pepper

Tartandsweet and slightly astringent pomegranate juice the base for the
marinade in the recipe for this popular dish. True Russian style? Da!
Russian overabundance of calories? Nyet! Trim away all fat from meat. Cut
into 2" chunks. Place in small bowl together with onion, garlic, shallot,
parsley, cayenne pepper and pomegranate juice. Cover and refrigerate
overnight. Remove meat from marinade and pat dry. Skewer the meat, using
four substantial skewers. Brush with oil. Broil under very high heat,
turning often until done. Some prefer it slightly pink (12 minutes). Well
done will take about 20 minutes. Remove from skewers and serve on a heated
plate with Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks, 4
tomatoes cut into quarters, and 4 small, white onions, peeled and cut in
half. Skewer alternate chunks of vegetable and meat chunks. Proceed
according to recipe.