Sunday, January 29, 2006

Skewered Lamb and Vegetables (Shish Kabob)- Turkey

Shish means skewered, kabob means meat- but today the word kabob has become synonymous with skewered food. The term can mean different things in different countries but in the United States it can be meat, vegetabes or fruit! The first known recipe is Kitab al-Tabeekh from a 1oth century cookbook written by Ibn Sayyar al-Warraq of Baghdad.

This recipe from Turkey is a great main dish served with a pilaf, Cucumber-yogurt Salad
and fresh fruit. In the ingredients you can see the Greek influence in this recipe.

Skewered Lamb and Vegetables (Shish Kabob)- Turkey

Lamb, main dish

1 pound lamb shoulder boneless cut into 1-i
1/4 cup lemon juice
2 tablespoon olive or vegetable oil
2 teaspoon Salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 green pepper, cut into 1-inch piece
1 medium onion, cut into eights
1 cup cubed eggplant
Place lamb in glass or plastic bowl. Mix lemon juice, oil, salt, oregano
and pepper; pour over lamb. Cover and refrigerate, stirring occasionally,
at least 6 hours.

Remove lamb; reserve marinade. Thread lamb on four 11-inch metal skewers,
leaving space between each. Set oven control to broil and /or 550°F. Broil
lamb with tops about 3 inches from heat 5 minutes. Turn; brush with
reserved marinade. Broil 5 minutes.

Alternate green pepper, onion, and eggplant on four 11-inch metal skewers,
leaving space between. Place vegetables on rack in broiler with lamb. Turn
lamb; brush lamb and vegetable with reserved marinade. Broil kabobs,
turning and brushing 4 to 5 minutes. Serve with Cracked Wheat Pilaf,
Minted Cucumber-and Yogurt Salad and fresh fruit.

Yield: 4 servings

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