Shashlik

Method

Combine vinegar, oil, bay leaves, crushed peppercorns, coriander seeds and salt in a large bowl to make the marinade. Add meat cubes and half the onions, mix thoroughly and refrigerate for at least 6 hours, preferably overnight. Thread meat, remaining onions, tomatoes and peppers alternately onto metal skewers, reserving the marinade. Heat a barbecue or char grill until very hot. Cook shashlik over high heat for 12-15 minutes, turning frequently and basting with reserved marinade, until meat is charred outside and cooked through. Rest for 2-3 minutes before serving with the charred vegetables still on the skewers.