Kubasi sis kebabi (spiced lamb on skewers)

Yield: 4 Servings

Measure Ingredient
2 pounds Lamb Steaks or Roast; cut into 1-inch cubes
1 medium Onion; minced
\N \N One Lemon ; Juice of
6 \N Green Bell Peppers; rinsed and seeded
2 \N Tomatoes; (or about 2 dozen Cherry Tomatoes)
\N \N Salt and Freshly Ground Black Pepper

Hello, Kebab Enthusiasts!

The kebab is another category of grilled food in itself. Turkish in origin, the kebab dates back to times when nomadic Turks learned to roast meat over their open campfires.

Kebabs are further differentiated by whether meats are grilled and how they are arranged. The Western World is probably most familiar with the Sis Kebab and the Doner Kebab. Sis kebabs are grilled cubes of skewered meat, most often served with vegetables grilled in between the meat cubes. Doner kebabs are prepared by stacking alternating layers of ground meat and sliced leg of lamb on a large upright skewer, which is then slowly rotated in front of a vertical grill. As the outer layer of the meat is roasted, thin slices are shaved off and served.

Today's recipe is a Sis Kebab and offers you a relatively traditional Turkish-type of grilled spiced lamb. A tip of our hat to the Turks, as our salute to National Barbecue Month continues at Recipe-a-Day.

Place cubed lamb in a bowl; add minced onion and lemon juice. Cover and marinate for 2 to 3 hours.

Soak wood skewers in water for about an hour.

Cut peppers into large strips and cut tomatoes into 6 to 8 equal sections.

To assemble the kebab, alternate layers of meat with sections of peppers and tomatoes on the prepared skewers.

If the green pepper strips are long enough, you may start a kebab by piercing one end of the green pepper with the skewer, adding a cube of lamb meat, and finishing with the other end of the green pepper, then skewering a tomato piece.

Ideally, you will want to have 6 to 8 pieces of lamb on each skewer. Also note that cherry tomatoes may be substituted for the tomato sections as they tend to stay firmly attached to the skewer –– even when they split open during grilling.

Cook kebabs on a moderate to hot grill, turning every 3 to 4 minutes, until the meat is cooked through, about 20 to 30 minutes. Salt and pepper should be added while grilling.

If your meat is drying out, you may elect to baste while grilling. Use a half oil and half lemon juice mixture with a little thyme for enhanced flavor, if desired.

Remove the finished kebabs from the grill and serve immediately.

Goes well with plain or flavored rice, and spinach salad with yogurt dressing.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 17, 1998

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