Recipe#12102

Title: Lamb Kebabs

From: leig@aol.com 
 Newsgroups: rec.food.cooking 
 Subject: Lamb Kebabs - North Africa 
 Date: 13 Nov 1996 19:54:20 GMT 
 Message-ID: <19961113195600.OAA29875@ladder01.news.aol.com> 

from: North African cooking by Hilare Walden
 Traditionally in North Africa, So I am told,  the meat is not interspersed
 with vegetables on the skewer as this would affect the cooking of the
 meat. Instead of marinating the raw lamb, The kebabs are sometimes
 sprinkled with spices after cooking. I like the simplicity and I can use
 broiler or Oven.
 1 1/2 pounds lamb, ground 
 chopped fresh parsley and lemon wedges
 For the marinade:
 4 tablespoons olive oil
 1 teaspoon lemon juice
 1 onion, grated
 1 garlic clove, finely chopped
 1 1/2 tsp ground cumin
 1 1/2 teaspoon cayenne pepper
 2 tablespoons finely chopped fresh parlsey
 salt and pepper
 Warm or toasted pita bread
 Yoghurt seasoned with ground pepper and paprika, and chopped cilantro
 Thin sliced cucumber (optional)
 thin sliced onion (optional)
 Mix together all the marinade ingriends. Make the ground lamb into 8
 patties or smaller balls.. Thread the lamb onto skewers and lay in a
 shallow non metallic dish. Pour over the marinade, leave for at least 2
 hours, turning at least once. Preheat the broiler or oven, Broil the
 kebabs , turning occasionally, for 4-7
 minutes or longer in the oven, about 15-30 minutes, depending on the size
 and how well  cooked you like the meat. Serve sprinkled with parlsey and
 accompanied by lemon wedges. 
 note: I like the smaller balls, served with quarters of toasted pita bread
 or the larger ones, served in half a warm pita bread with seasoned yoghurt
 and thin slices of cucumber and raw onion  or any green salad with ranch
 dressing.
 Lei Gui
 Bronx,NY