Lamb shish kebab
4 servings
Ingredients
| Quantity | 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 | Lamb (lean), cubed (approx 2 lbs) | |
| 2 | mediums | Onions, cut into large chunks |
| 2 | Green peppers, cut into large chunks | |
| 2 | Tomatoes, cut into large chunks | |
Directions
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