Shish Kebabs Recipe
Ingredients
| Lean lamb - 4 pounds | ||
| Onion - 1 medium-size | ||
| Green peppers | 2 To taste | |
| Wine vinegar | 4 Tablespoon | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Olive or salad oil - 1/2 cup | ||
| Garlic salt | 1/2 Teaspoon | |
| Onion Salt - 1/2 teaspoon | ||
| Season-All - 1 tablespoon | ||
| Black pepper | 1/2 Teaspoon | |
| Thyme leaves | 1/4 Teaspoon | |
| Basil leaves | 1/4 Teaspoon | |
| Marjoram leaves | 1/4 Teaspoon | |
| MSG - 1/8 teaspoon | ||
Directions
GETTING READY
1) Clean lamb and cut into 1 1/2 to 2-inch cubes. Trim gristle and most of the fat.
2) Peel onion skin, separate rinds and chop into big pieces.
3) Chop peppers into pieces.
MAKING
4) In a small bowl, mix remaining ingredients thoroughly.
5) In a large bowl add lamb, onion and pepper.
6) Pour the mixture over it and stir gently to coat.
7) Cover and let it marinate for 12 to 24 hours.
8) Before cooking, thread lamb, onion and pepper alternately into skewers.
9) Cook 5 inches from coals for about 25 minutes. Turn and baste with marinade.
SERVING
10) Serve hot with a mint chutney and fresh salad on the side.
1) Clean lamb and cut into 1 1/2 to 2-inch cubes. Trim gristle and most of the fat.
2) Peel onion skin, separate rinds and chop into big pieces.
3) Chop peppers into pieces.
MAKING
4) In a small bowl, mix remaining ingredients thoroughly.
5) In a large bowl add lamb, onion and pepper.
6) Pour the mixture over it and stir gently to coat.
7) Cover and let it marinate for 12 to 24 hours.
8) Before cooking, thread lamb, onion and pepper alternately into skewers.
9) Cook 5 inches from coals for about 25 minutes. Turn and baste with marinade.
SERVING
10) Serve hot with a mint chutney and fresh salad on the side.
Chef
