Pickled green tomatoes are available at delicatessens and major supermarkets; they are authentic in this recipe, but can be omitted if unavailable. Shashlik is originally from the region of the Caucasus, but is now popular throughout Russia in restaurants as well as for picnics and get-togethers to gather "cheremsha" (wild Russian garlic that grows in abundance in southern Siberia).
Servings: 4
Serving Ideas: Russian Potato Salad; Spring Onions; Pickled Tomatoes
Recipe printed in Chile Pepper Magazine (6/98)

2 pounds top sirloin steak -- cut in 2" pieces
1 cup red wine
1 cup vegetable oil
2 tablespoons vinegar
2 pickled green tomatoes -- quartered
1 large onion -- coarsely chopped
4 large garlic cloves -- minced
3 small dried hot red chiles -- coarsely crumbled
4 whole cloves
1 teaspoon salt
1 teaspoon black pepper
4 medium onions -- quartered
4 medium-small firm red tomatoes -- halved
4 pickled green tomatoes -- halved or quartered

In a large non-reactive bowl, combine meat with marinade ingredients; stir to mix well. Cover and refrigerate 12-24 hours, turning meat 2-3 times during that period.

Remove meat from marinade; discard marinade. Thread meat onto skewers, alternating with pieces of onion, fresh tomatoes, and pickled green tomatoes. Grill over hot coals about 10-15 minutes, turning skewers occasionally. Serve immediately.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved