| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
10 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic, crushed |
| 1 |
T |
Salt |
| 1/2 |
t |
Ground black pepper |
| 1/2 |
t |
Ground cinnamon or cumin |
| 1/8 |
t |
Grated nutmeg |
| 1/8 |
t |
Ground cloves |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
c |
Water |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
White vinegar |
| 1 |
|
Olive oil |
| 1 |
|
Onion, chopped about 1/4 |
|
|
cup |
| 1/2 |
|
Lemon, sliced |
| 5 |
lb |
Lamb shoulder or turkey, cut |
|
|
into 1/4-inch-thick |
|
|
slices |
INSTRUCTIONS
Source: "The World of Jewish Entertaining" by Gil Marks P.167 Combine
the garlic, salt, black pepper, cinnamon, nutmeg, cloves, and cayenne.
Stir in the water, lemon juice, vinegar, oil, onion and lemon slices.
Rub the marinade over the meat, place in the refrigerator and let
stand overnight. Remove meat from the refrigerator and let come to
room temperature. Preheat an outdoor grill, preferable with a
rotisserie, or an electric rotisserie. Stack the slices of meat,
placing the larger pieces on the bottom, on a spit. Place the spit on
the rotisserie or grill and roast. As the exterior of the meat browns,
slice it off across the outside, cutting through all the layers to
create shreds. Return the spit to the grill and continue browning and
slicing the cooked meat. Wrap the strips of meat in lavash or stuff
into a pita, adding, if desired, any combination of shredded lettuce,
chopped tomatoes, chopped onions and pitted olives. Posted to
JEWISH-FOOD digest by MDGAROFF@aol.com on Jan 28, 1999, converted by
MM_Buster v2.0l.
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