| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
10 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Ground cinnamon or cumin |
| 1/8 |
ts |
Grated nutmeg |
| 1/8 |
ts |
Ground cloves |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
c |
Water |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
White vinegar |
| 1 |
|
Olive oil |
| 1 |
sm |
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
1. 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.
2. Remove meat from the refrigerator and let come to room temperature.
3. Preheat an outdoor grill, preferable with a rotisserie, or an electric
rotisserie.
4. 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.
5. 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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