Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Garlic, finely chopped |
| 2 teaspoons | Ginger (fresh), finely chopped |
| 2 tablespoons | Lemon juice |
| ¼ cup | Peanut oil or vegetable oil |
| ½ teaspoon | Turmeric, ground |
| ½ teaspoon | Coriander, ground |
| ½ teaspoon | Cumin, ground |
| ⅛ teaspoon | Cayenne (or to taste) |
| 1 tablespoon | Onion, grated |
| 24 \N | Lamb (lean), cubed (approx 2 lbs) |
| 2 mediums | Onions, cut into large chunks |
| 2 \N | Green peppers, cut into large chunks |
| 2 \N | Tomatoes, cut into large chunks |
MARINADE
KEBABS
Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour. Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes. Serve with rice and cucumber-yogurt sauce.
NOTES:
* This is a fairly spicy lamb shish kebab -- Serve it with cucumber yogurt sauce.
: Difficulty: easy.
: Time: 5 minutes preparation, 1 hour marinating, 10 minutes cooking.
: Precision: approximate measurement OK.
: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA : ihnp4!attunix!nlm
: Copyright (C) 1986 USENET Community Trust