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| Sis Kebabi (Broiled Skewered Lamb) Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 4
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Ingredients
1 large onion; peeled and cut into
1 ; 1/8 inch slices & separat
1 ; into rings
2 tablespoon olive oil
4 tablespoon lemon juice, fresh
2 tablespoon salt
1/2 teaspoon black pepper; freshly ground
2 lb lamb, lean boneless; prefer
1 ; from the leg, trimmed of
1 ; excess fat and cut into 2
1 ; inch cubes
1 large tomato; firm, ripe, cut
1 ; crosswise into 4 slices
1 large green pepper; cut into
1 ; quarters, seeded & deribb
2 tablespoon heavy cream
Cooking Directions:
Drop the onion rings into a deep bowl and sprinkle them with the olive oil, lemon juice, salt and pepper. Add the lamb and turn the pieces about with a spoon to coat them well. Marinate at room temperature for at least 2 hours, or in the refrigerator for 4 hours, turning the lamb occasionally. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a stove broiler to its highest point. Remove the lamb from the marinade and string the cubes tightly on 3 or 4 long skewers, pressing them firmly together. Thread the tomato slices and green pepper quarters alternately on a separate skewer. If you are broiling the lamb in a stove, suspend the skewers side by side across the length of a roasting pan deep enough to allow a 1 inch space below the meat. Brush the meat evenly on all sides with the cream. Broil 4 inches from the heat, turning the skewers occasionally, until the vegetables brown richly and the lamb is done to your taste. For pink lamb, allow about 10 minutes; for well done lamb, which is more typical of Middle Eastern cooking, allow about 15 minutes. Watch the vegetables carefully; they will take less time to cook than the lamb and should be removed when done. Slide the lamb off the skewers onto heated individual plates. Serve with pilav and the broiled tomato and green pepper.
35 of 116
Source: Time Life Series: Middle Eastern Cooking "circa '69"
MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS On 01-14-95 (1259)
meats,lamb,turkish
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