| 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.
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