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From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 pounds lamb, cut into 1-1/2 inch cubes
  • Juice of 2 lemons
  • 1/4 cup olive oil
  • 2 Tablespoons grated onion
  • 2 Tablespoons ground chili peppers
  • 1 teaspoon coriander
  • 1 teaspoon ground ginger
  • 1 clove garlic, crushed
  • 1 teaspoon turmeric
  • Salt
  • 2 tomatoes, quartered
  • 2 onions, quartered
  • 2 green peppers, seeded and quartered
  • 8 large mushroom caps
  • Melted butter
TO PREPARE:

Marinate meat in mixture of lemon juice, olive oil, onion, chili peppers, coriander, ginger, garlic, turmeric and salt for at least 8 hours.  Thread meat on skewers, alternately with tomatoes, onions, green peppers and mushrooms.  Broil under a hot flame and baste with melted butter.  Turn frequently until brown on all sides.

SERVES:  
4 - 6

 
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