Moroccan Shish Kebab Recipe
Ingredients
1 8-ounce container plain yogurt
2 tablespoons lemon juice
1 teaspoon olive oil
1 large onion, minced
1/2 cup chopped mint leaves
2 tablespoons chopped fresh coriander or parsley Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 pounds boned leg of lamb or beef sirloin, cut into cubes
18 cherry tomatoes
2 green peppers, cut into chunks
18 pearl onions, peeled
18 medium-size mushrooms Hot cooked rice
Directions
Combine yogurt, lemon juice, olive oil, onion, mint, coriander, salt, pepper and cayenne pepper in large bowl.
Add meat to marinade mixture.
Turn meat to cover; refrigerate 4 to 5 hours for lamb, overnight for beef.
Remove from refrigera-tor 2 hours before cooking.
Just before cooking, arrange meat on skewers alternately with toma-toes, peppers, onions and mushrooms.
Place on grill 3 inches above coals which should be red hot but not flaming.
Cook 5 minutes on each side, turning skewers to brown meat evenly.
Serve with rice.
Add meat to marinade mixture.
Turn meat to cover; refrigerate 4 to 5 hours for lamb, overnight for beef.
Remove from refrigera-tor 2 hours before cooking.
Just before cooking, arrange meat on skewers alternately with toma-toes, peppers, onions and mushrooms.
Place on grill 3 inches above coals which should be red hot but not flaming.
Cook 5 minutes on each side, turning skewers to brown meat evenly.
Serve with rice.
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