| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Turkish |
|
4 |
-6 |
INGREDIENTS
| 1/4 |
pt |
Olive oil |
| 1 |
lg |
Onion, juice of |
| 1 |
|
Lemon, juice of, optional |
| 1 |
ts |
Ground cinnamon (up to 2) |
| 1 |
ts |
Paprika, optional |
| 1 |
ts |
Black peppercorns, crushed |
| 2 |
lb |
Lamb, cubed |
INSTRUCTIONS
FOR THE MARINADE
The following marinades are from The Complete Meze Table by Rosamond Man.
To serve: sea salt, lemon wedges, finely chopped parsley
Mix all the marinade ingredients except the salt with the meat in a large
bowl and leave, covered, for 2-12 hours.
To cook, remove the meat from the marinade and drain, skewer and grill or
barbecue for about 7-10 mins, turning constantly and basting with the
marinade. Sprinkle with salt and parsley and extra lemon juice, if you
wish, and serve with cucumber and tomato salad and pitta bread.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Mar 5, 97.
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