Homemade Shaslicks
Wednesday, October 04, 2006
I didn't have time to post this earlier on but this was what I prepared for Monday's dinner: Grilled Lamb Shaslicks. Apologies if the photo's not too clear, it's tricky business trying to snap and cook at the same time.I bought chunks of mutton, marinated it with fresh herbs, spices and sweet Thai chilli sauce and let it sit overnight. The next day, just before grilling, I assembled the meat and vegetables on bamboo skewers. Simply out of this world (ahem, if I do say so myself) when eaten with tzaziki or garlic sauce.
As usual, I made one too many. No worries, though. I'm frying up some Thai Pinapple Rice tonight and the leftover shaslicks will be the perfect side dish for it.
Labels: she cooks
The Dutchess of Cookalot whipped this up at 7:55 am 0 calories
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