| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Jewish | Meat | 8 | Servings |
INGREDIENTS
| 1 | md | Leg of lamb; cubed 1"x1" |
| 1 | ts | Salt |
| 1 | ts | Black pepper (up to) |
| 4 | ts | Paprika (for color and flavor) (up to) |
| 3 | ts | Ground coriander seed |
| 3 | tb | Virgin olive oil (best quality) |
| 3 | tb | Tomato sauce (up to) |
| 2 | Onions chopped | |
| 4 | md | Eggplants |
| Olive oil |
INSTRUCTIONS
MARINADE EGGPLANT From: saylor@smtp.prostar.com (Eric Saylor) Date: 96-08-06 00:38:04 EDT Mix marinade into lamb, cover, and let sit for at least 12 hours Skewer and grill over medium coals Rub the eggplants with oil, and after lamb is done to your liking, roast eggplants over coals. When wrinkled and soft, scoop out eggplant and serve as a side dish with salt and pepper. I hope you enjoy it. I grew up eating this, and hope to always remember my grandparents by preparing SHISH KABOB. Shalom, my friend. JEWISH-FOOD digest 303 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: If only you knew . . .”