| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Main dish, On the gril |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef or lamb stew meat; cut into 2" chunks |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
|
Ginger root slice; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Coriander leaf; ground |
| 18 |
|
Cherry tomatoes |
| 1 |
|
Sweet green peppers; seeded and chopped |
| 1 |
|
Red or yellow bell peppers; chopped |
| 3 |
md |
Potatoes; par-boiled |
| 18 |
lg |
Mushrooms |
| 18 |
|
Pearl onions; par-boiled |
| 3 |
|
Bacon slices |
INSTRUCTIONS
Blend olive oil with wine and lemon juice. Stir in onion, ginger, garlic,
and spices. Place meat chunks in marinade and turn to coat. Marinate
overnight, turning pieces occasionally. Cut bacon, potatoes and peppers
into 2-bite sized pieces. Thread meat and vegetables onto skewers, placing
a piece of bacon over each meat chunk. Grill over hot coals until
everything is well browned.
By emory!rahul.net!watson@sunshine.eushc.org on Mar 23, 1994.
Recipe by: Elizabeth Powell
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