Yield: 6 Servings
|2 pounds||Boneless lamb steak; cut into 1-in cubes|
|3 mediums||Onions; quartered|
|1 teaspoon||Ground cuminseed|
|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.