Tuesday, June 23, 2009

Shish Kebab

1 1/2 pounds of lamb (or beef or pork)
1 large onion, 2 garlic cloves
1/2 bunch parsley, 2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
salt, pepper
4 tablespoons olive oil
2 bell peppers (red and green)
4 firm tomatoes
4 chilis, if desired

Cut the meat into 3/4 - 1 inch cubes. Peel the onion and the garlic, finely grate the onion, crush the garlic. Wash the parsley and shake dry, then finely chop the leaves. Combine the onion, garlic, parsley, lemon juice, paprika, cumin, salt, pepper and oil. Add the meat cubes, stir to coat all over, then place in fridge to marinate for at least 4 hours or even better overnight.
Wash and trim the bell peppers, then cut them into 3/4 inch pieces. Wash and quarter the tomatoes, removing their seeds. Halve the quarters again crosswise. If using, wash the chilis and cut into 3/4 inch pieces. Thread the meat, bell peppers, tomatoes, and chilis onto them, alternating the items. Heat a broiler or charcoal grill, or heat a ridged skillet on top of the stove. Place the skewers on a rack, then cook for about 15 minutes under the broiler, over the embers, or in the skillet. Turn the skewers from time to time.

Tastes especially good with pita bread, tsatziki sauce, and tabbouleh salad.
(from Oriental Basics by Cornelia Schinharl and Sebastian Dickhaut)