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