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Kebab Marinovat (Marinated Lamb Kebab) afghan, barbecue, jewish, lamb 2 lb boneless lamb steak, cut into 1-in; cubes 3 medium onions, quartered 1 teaspoon salt 1 teaspoon ground cuminseed 1/4 teaspoon pepper 1/4 cup cognac, arak, or dry red wine 1. Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Broil over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. In modern homes gas or electric broiler will do very well. Serve warm w/other Afghan foods. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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