INGREDIENTS

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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