SHASHLYK (SHISH KEBAB)
Makes 6.
Note: Kefir is a fermented milk, similar to a liquid yogurt. It's available in some supermarkets and natural food stores.
• 11/2 lb. boneless pork or lamb shoulder
• Salt and black pepper
• Other seasonings: coriander, sweet paprika, allspice, nutmeg, mustard seeds and ground red chile pepper (cayenne pepper)
• Onion wedges
• Cilantro and flat-leaf parsley, coarsely chopped
• 1 c. vinegar or kefir (see Note)
Directions
Cut meat into chunks 11/2 to 2 inches square. Rub each piece with salt and black pepper, along with whatever other seasonings are desired.
Cover the bottom of a large stew pot with a layer of meat, then add a layer of onion wedges and strew with coarsely chopped cilantro and flat-leaf parsley. Press down firmly and add another layer of meat, then onions and herbs. Repeat until all the meat is layered between onions and herbs.
Pour vinegar or kefir over the top and cover tightly. Refrigerate for 3 to 4 hours or overnight.
Prepare grill. Thread the cubes onto metal skewers, alternating with the onion wedges. Place over smoking embers on an open grill and roast, turning often, for 15 to 20 minutes, until the meat is no longer pink inside. If flames appear, quickly douse them with water or, preferably, wine.
Serve immediately with flatbread, green onions, fresh herbs and desired condiments.
Nutrition information per serving with 2 onion wedges:
Calories245Fat14 gSodium46 mg
Carbohydrates4 gSaturated fat5 gCalcium21 mg
Protein25 gCholesterol73 mgDietary fiber1 g
Diabetic exchanges per serving: 3 medium-fat meat.
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