The Russian Tea Room is one of the landmark restaurants of New York. It began life in 1926 when members of the Russian Imperial Ballet, who had fled to America after the Russian Revolution, needed a place where the members of the troupe could socialize and meet with other Russian emigres. Today the interior of the restaurant is like a Christmas tree, decorated in green, red and gold, with a collection of fascinating Russian art and objects. The Russian Tea Room is still a favorite meeting place for people of the theatre. Kebabs are one of the specialties of the restaurant.
- 1/2 cup vegetable oil
- Juice of 1 lemon, strained
- 3 cloves garlic, crushed
- 1 small onion, chopped
- Freshly ground black pepper, to taste
- 1 pound boneless chunks of trimmed leg of lamb
- 1/2 medium onion, cut in 3/4-inch squares
- 1 green bell pepper, seeded, ribs removed and cut into 3/4-inch squares
- 16 cherry tomatoes
- Rice Pilaf (see recipe)
Companion recipe: Rice Pilaf
In a medium mixing bowl, combine the oil, lemon juice, garlic, onion, black pepper to taste and the lamb. Stir to combine. Cover and marinate for 3 days in the refrigerator.
On 8-inch metal skewers, alternate pieces of lamb, onion, green pepper and cherry tomatoes. Brush the vegetables with the remaining marinade.
Broil kebabs for 12 minutes, 4 inches below the heat, turning several times.
Serve with Rice Pilaf.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
442 calories; 34g total fat; 73mg cholesterol; 64mg sodium; 11g carbohydrates; 2g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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