kebab marinovat (marinated lamb kebab)

Categories
Lamb
Jewish
Afghan
Grilled
Yield
6 Servings
MeasureIngredient
2 pounds Boneless lamb steak; cut into 1-in cubes
3 mediums Onions; quartered
1 teaspoon Salt
1 teaspoon Ground cuminseed
¼ teaspoon Pepper
¼ cup Cognac; arak, or dry red wine

1. Mix everything together & marinate for 1 to 1-½ hrs. This distributes flavors & tenderizes meat.

2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers.

Grill over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods.

Souce: Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Recipe by: Mark Copeland

Posted to bbq-digest by wight@... on Oct 4, 1998, converted by MM_Buster v2.0l.

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