| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Armenian |
Armenian, Lamb, Posted-mm |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless leg of lamb |
| 5 |
lg |
Onions |
| 1/4 |
c |
Chopped parsley |
| 3 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Cider vinegar |
| 1 |
ts |
Ground cumin, optional |
| 1/2 |
ts |
Red pepper flakes |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 2 |
|
Green bell peppers |
| 10 |
|
Plumb tomatoes |
|
|
Cooked rice – optional |
INSTRUCTIONS
Source:Reflections of an Armenian Kitchen
Remove all visible fat and gristle from lamb and cut into 1 1/2" cubes.
Thinly slice 1 onion. Combine sliced onion, parsley, olive oil, vinegar,
cumin, red pepper flakes, salt and pepper. Mix well. Add lamb cubes and
stir to coat evenly. Cover and refrigerate several hours or overnight.
Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch pieces.
Thread lamb cubes onto skewers. Thread tomatoes, onions and bell peppers
onto separate skewers to allow for individual cooking times. Grill lamb
kebabs over hot coals, turning occasionally to cook lamb evenly, about 15
minutes. Then place vegetables over coals and cook until tender, about 5 to
10 minutes. Serve skewers over a bed of rice.
From the recipes files of suzy@gannett.infi.net Posted to MealMaster
Recipes List, Digest #162
Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
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