Kebab (kabab, kabob) originated in Persia, and may have evolved due to the scarcity of wood for fires. The traditional Arab story says that medieval Persian soldiers used their swords to grill their meat over open fires.
1 t garlic, crushed ½ t ground cumin
2 t fresh ginger, chopped fine ½ t ground coriander
2 T lemon juice 1/8 t ground cayenne
¼ C peanut or vegetable oil 2 T onion, grated
½ t ground turmeric
1 kg (2 lb) lean lamb, cut in cubes 2 med bell peppers, chunked
2 med onions, quartered 2 med tomatoes, quartered
Preheat the broiler or light the barbecue (preferred).
Divide the meat and vegetables evenly into 4 parts and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place the skewers 10-12 cm (4-5”) from the flame. Grill, turning to cook evenly, for about 10 minutes.
We always have these kebabs at our Friday barbecues. The marinade gives a beautiful savory flavor to the lamb. Just wrap a pita around the kebabs, grip firmly and slide them off the skewer for an instant sandwich that will have you coming back for more, more, more! This recipe works equally well for beef kebabs. See that comment button up there? Click it and tell me something!
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Here are a few pictures we made last Friday.