| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Yemeni | Harned 1994, Main dish, Sephardic, Veal, Yemenite | 1 | Batch |
INGREDIENTS
| 2 | lb | Lamb; cut in 36 pieces |
| Salt, pepper and cumin | ||
| 3 | Onions; peeled | |
| 3 | Tomatoes; unpeeled | |
| Hot cooked rice |
INSTRUCTIONS
Season the lamb with salt, pepper and cumin. Cut the onions and tomatoes into quarters. Alternate the lamb with the vegetables on skewers; grill or broil for 5 minutes on each side. Serve with rice. Yield: 4 to 6 servings. From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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