Ingredients
1-2 lbs. Lamb shoulder
2 tbsp. Mustard
1 cup Kefir (or Buttermilk)
1 tbsp. Soya sauce
1 tbsp. Butter
1 tbsp. chopped Cilantro
Pinch of Salt
5 cloves finely chopped Garlic
2-3 fresh Tomatoes
2 sweet Peppers (green, red, yellow)
Preparation
For marinade In a deep bowl mix Mustard, Soya sauce, Butter, Cilantro, Salt, Kefir and Garlic. Whisk together.
For “Shashlik” Trim the fat of the shoulder, cut the Lamb into 1" cubes. Drop them into the marinade, and let sit for at least 2 hours, preferably 4. Take the lamb out and thread onto metal skewers, with Tomato and sweet Pepper slices alternating between the meat. Cook over coals, on medium heat and turning often.
