Submitted by: Mr. Mounir | Date Added: 20 Jul 2010 Listed in: Lebanese Meat . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 2 lb (1 kg) tender lamb (preferably from the leg) or tender beef
• ½ cup olive oil or substitute
• 4 cloves crushed garlic
• 1 teaspoon mixed spices
• salt and black pepper
• 4 onions, quartered and split
• 2 green peppers, cut into 1 in (2.5cm) squares
Preparation
• Cut the meat into 1 in (2.5 cm) cubes, leaving a little fat on some pieces.
• Place the cubes in a bowl and mix in the oil, garlic, spices, salt and pepper.
• Refrigerate for one or two hours, but remove from refrigerator 1 hour before cooking.
• Thread the meat, onion and green pepper pieces onto the skewers alternately.
• Barbecue or grill them, basting occasionally with the oil and garlic
mixture left in the bowl. (If barbecuing, a handful of herbs is often
thrown over the fire to give added aroma.)
• As soon as the meat is cooked wrap an open piece of Lebanese bread around the meat to catch the juice.
• Serve accompanied by Tahini Sauce and Tabbouleh or other salads.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
