INGREDIENTS

INSTRUCTIONS

Mix everything together and let sit for several hours, overnight, or for
just a few minutes. Oil a shallow metal baking dish, put the kebab mixture
into the pan and flatten out to about 3/4 inch thick. Then separate the
meat with a spatula into strips 1 inch wide and 5 inches long. Leave 1/2
inch space between the strips. (to simulate meat on skewers) Broil for
about 6 minutes, turning over once.Serve warm with rice.
NOTES : Makes 4-5 pan kebabs.This recipe is found in Sephardic Cooking by
Copeland Marks in the chapter on   Persia.  It says in part  "...kebabs are
essentially lightly seasoned meats,         marinated as long as is
convenient, and grilled over the hot ashes  of  charcoal.  The meat can be
prepared in advance, refrigerated  or not, and grilled for family or
friends when wanted." I never use the extra oil and would never consider
not using refrigeration but it's a great last minute standby. I don't know
what the baking soda is for. Preservative? Tenderizer?
Recipe by: Rark
Converted by MM_Buster v2.0l.

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