Shashlik with vegetables

Yield: 1 Batch

Measure Ingredient
2 pounds Lamb; cut in 36 pieces
Salt, pepper and cumin
3 Onions; peeled
3 Tomatoes; unpeeled
Hot cooked rice

Season the lamb with salt, pepper and cumin. Cut the onions and tomatoes into quarters. Alternate the lamb with the vegetables on skewers; grill or broil for 5 minutes on each side. Serve with rice.

Yield: 4 to 6 servings.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Electronic format by Cathy Harned.

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