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Shishlik
Sheesh Kabab
Ingredients:
500 g (1 Ib) lean boned lamb
- 2 large green peppers
- 4 medium onions
- 1 tablespoon grated onion
- 8 small tomatoes
- 1/2 cup yogurt
- juice of 2 lemons
- 1 teaspoon liquid saffron
- 4 tablespoons oil
- salt and pepper
Directions:
Trim the meat of all fat, cut into 2 1/2 cm (1 in) cubes. Add
liquid saffron, grated onion, salt, pepper, lemon juice to the
yogurt. Marinade the lamb in the mixture for at least 3 hours,
preferably overnight. Cut up the green peppers in 2 1/2 cm (1
in) squares. Cut the onions into quarters. Thread the meat,
pepper, onions and tomatoes alternately on to a fine skewer and
grill over glowing coals, turning frequently.
When cooked, push the kebabs off the skewers on to a warmed dish
and serve immediately.
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