salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Shashlick (Shish Kabob)

  • 2 lbs. lean boneless lamb
  • 1 bottle Bernsteins' Italian Dressing
  • 1 large onion, sliced
  • 1 clove garlic, sliced
  • 1/4 teaspoon coarse-ground black pepper
  • 1 bell pepper
  • 6 small white onions

Cut lamb into 1 1/2 inch cubes. Combine dressing, onion slices, garlic and black pepper. Pour over meat and marinate overnight, stirring a few times. Thread meat loosely on skewers along with 1 inch squares of bell pepper and onions. Broil or charcoal barbecue, turning often and basting with remaining marinade. Serve with rice or pilaf, garnished with tomato slices. Serves 4-6. Variations: Substitute lean beef steak for lamb, and try including whole fresh mushrooms, zucchini pieces and solid cherry tomatoes on the skewers along with the meat.