Post by carnation037 on Oct 10, 2002 20:06:34 GMT -6
Lamb Kebabs
1 1/2 - 2 lbs boneless lamb shoulder, cut into 1" cubes
1 c. yogurt
2 - 4 crushed garlic cloves
salt and ground black pepper to taste
4 - 6 pita breads
For garnish: chopped tomatoes, chopped onion, cilantro
(coriander) sprigs, lemon wedges
Combine the lamb, yogurt, garlic, salt, and pepper in a non-reactive
mixing bowl and toss to combine thoroughly. Marinate refrigerated for
at least 4 hours or overnight.
Thread the meat onto metal skewers and cook over hot coals or under a broiler until the meat is browned on
all sides.
Slide the meat off the skewers onto the pita breads and
top with tomatoes, onions, cilantro, and a squeeze of lemon juice.
Fold the bread over the meat to form a sort of sandwich and serve immediately.
Makes 4 - 6 servings.
1 1/2 - 2 lbs boneless lamb shoulder, cut into 1" cubes
1 c. yogurt
2 - 4 crushed garlic cloves
salt and ground black pepper to taste
4 - 6 pita breads
For garnish: chopped tomatoes, chopped onion, cilantro
(coriander) sprigs, lemon wedges
Combine the lamb, yogurt, garlic, salt, and pepper in a non-reactive
mixing bowl and toss to combine thoroughly. Marinate refrigerated for
at least 4 hours or overnight.
Thread the meat onto metal skewers and cook over hot coals or under a broiler until the meat is browned on
all sides.
Slide the meat off the skewers onto the pita breads and
top with tomatoes, onions, cilantro, and a squeeze of lemon juice.
Fold the bread over the meat to form a sort of sandwich and serve immediately.
Makes 4 - 6 servings.