Yield: 4 servings
|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|
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.
* 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