Shashlik Caucasian - From the Russian Tea Room

           -Lisa Hlavaty FDGN81A               1 ts Dillweed
      2 lb Boneless lamb; cut into             1    Small clove garlic; minced
           -2 inch cubes                       4    Celery tops;coarsely chopped
      1 c  Cooking oil                         3    Tomatoes; quartered
      2 ts Lemon juice                         2    Onions; cut in wedges
      1 ts Salt                                2    Green peppers; cut in 1"
      1 ts Pepper                                   -squares
      1    Bay leaf                                 Hot cooked rice

  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.