Name Turkish Shish Kebab


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* 2 onions
* 150 ml (1/4 pint) olive oil
* grated rind and juice of 1 lemon
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* pepper
* 1 kg (2 lb) boneless lean shoulder of lamb, cubed
* 4 courgettes

1. Peel the onions and blend them in a food processor or blender or grate finely. Press the onion puree through a sieve to extract the juice.
2. In a large bowl, mix the onion juice with the oil, lemon rind and juice, cinnamon, salt and a good grinding of pepper. Add the lamb and turn until well coated. Cover and leave to marinate in the refrigerator or a cool place for 3-4 hours or overnight if possible.
3. Cut away 6 long, thin strips of courgette peel from each courgette and then slice the courgettes so that they look like wheels.
4. Thread the meat and courgettes alternately on 8 metal or wooden skewers and grill over hot coals on a preheated barbecue, turning the kebabs frequently, for about 10 minutes. Serve hot with saffron rice and salad.

Serves: 8

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