| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Turkish |
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb Steaks or Roast, cut |
|
|
into 1-inch cubes |
| 1 |
|
Onion, minced |
|
|
One Lemon, Juice of |
| 6 |
|
Green Bell Peppers, rinsed |
|
|
and seeded |
| 2 |
|
Tomatoes, or about 2 dozen |
|
|
Cherry Tomatoes |
|
|
Salt and Freshly Ground |
|
|
Black Pepper |
INSTRUCTIONS
Hello, Kebab Enthusiasts! The kebab is another category of grilled
food in itself. Turkish in origin, the kebab dates back to times when
nomadic Turks learned to roast meat over their open campfires. Kebabs
are further differentiated by whether meats are grilled and how they
are arranged. The Western World is probably most familiar with the Sis
Kebab and the Doner Kebab. Sis kebabs are grilled cubes of skewered
meat, most often served with vegetables grilled in between the meat
cubes. Doner kebabs are prepared by stacking alternating layers of
ground meat and sliced leg of lamb on a large upright skewer, which is
then slowly rotated in front of a vertical grill. As the outer layer
of the meat is roasted, thin slices are shaved off and served.
Today's recipe is a Sis Kebab and offers you a relatively traditional
Turkish-type of grilled spiced lamb. A tip of our hat to the Turks, as
our salute to National Barbecue Month continues at Recipe-a-Day. Place
cubed lamb in a bowl; add minced onion and lemon juice. Cover and
marinate for 2 to 3 hours. Soak wood skewers in water for about an
hour. Cut peppers into large strips and cut tomatoes into 6 to 8 equal
sections. To assemble the kebab, alternate layers of meat with
sections of peppers and tomatoes on the prepared skewers. If the
green pepper strips are long enough, you may start a kebab by piercing
one end of the green pepper with the skewer, adding a cube of lamb
meat, and finishing with the other end of the green pepper, then
skewering a tomato piece. Ideally, you will want to have 6 to 8 pieces
of lamb on each skewer. Also note that cherry tomatoes may be
substituted for the tomato sections as they tend to stay firmly
attached to the skewer even when they split open during grilling.
Cook kebabs on a moderate to hot grill, turning every 3 to 4 minutes,
until the meat is cooked through, about 20 to 30 minutes. Salt and
pepper should be added while grilling. If your meat is drying out, you
may elect to baste while grilling. Use a half oil and half lemon juice
mixture with a little thyme for enhanced flavor, if desired. Remove
the finished kebabs from the grill and serve immediately. Goes well
with plain or flavored rice, and spinach salad with yogurt dressing.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 17, 1998
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