Menu: Party-Perfect Small Bites for Labor Day

Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)

Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish. Get the recipe for Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik) »

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  1. Make the lamb kebabs the day before; they need at least 8 hours to marinate. For extra flavor, reserve the marinade, cook it down, and use it to baste kebabs as they grill. As the marinade caramelizes on the meat's surface, it creates a flavorful crust. Also be sure to choose a fatty cut of meat—this will yield a moist, tender kebab with a nice char. For more skewer and kebab options, see our collection of grilled skewers and kebabs »
  2. You can also make the stuffed cherry peppers and the sauce for the sardine crostini up to a week ahead of time.
  3. Both the tarts are made using frozen puff pastry sheets, which is a real timesaver. For more ideas using puff pastry, see our collection of puff pastry recipes »

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