Yield: 4 Servings
|2 pounds||Lamb or beef; boneless, cut|
|. cut into kebob pieces|
|Salt & pepper to taste|
|¼ cup||Butter; melted|
|2 teaspoons||Ground sumac|
1. Quarter 1 onion and reduce to fine puree in food processor (leave kitchen windows open because of the fumes). Push puree through fine strainer. Grind saffron to powder in mortar, or on plate using back of spoon, and dissolve in onion juice.
2. Clean meat and trim excess fat. Mix meat with onion juice marinade, cover with plastic wrap and marinate 1 hour at room temperature.
3. When ready to cook meat, season with salt and pepper and thread onto skewers. Grill until done. Brush with melted butter. Serve with chelo (another recipe) and any or all of the garnishes.
Makes about 4 to 6 servings.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 ** Scanned and formatted for you by The WEE Scot -- paul macGregor