Place lamb in large bowl or shallow dish. In screw top jar combine oil, lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well and pour over the lamb. Cover and marinate in refrigerator for 6 to 8 hours or overnight, stirring occasionally. On each of 4 long skewers, thread lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on each skewer. Grill shashlik over medium coals 12-16 minutes, turning once. (or, place shashlik on rack in shallow baking pan, 4 inches from broiler. Broil 10 minutes, turning once, for medium rare.) Brush meat and vegetables with additional marinade, if desired. Serve on a bed of hot cooked rice. If desired, garnish with fresh dill. Posted to JEWISH-FOOD digest V97 #063 by firstname.lastname@example.org (Al) on Feb 25, 1997.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 4|
|Calories from Fat: 912 (81%)|
|Amt Per Serving||% DV|
|Total Fat 101.3g||135 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 53.7g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 147.8mg||45 %|
|Sodium 198.4mg||7 %|
|Potassium 1164.7mg||31 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 10.4g|
|Protein 41.1g||59 %|
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Calories per serving: 1128
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