OCR Text |
Show Shish Kebab For A Crowd ' . ii V V s. V Jf rWS, I Cf .... I Shish kebab, traditional cubed lamb and crisp vegetables broiled on skewers, is a perfect choice to serve a crowd. It originated cen- turies ago in the Near East when Armenian shepherds impaled their food on sticks and cooked it over open fires. Americans are finding it fun to prepare on their barbecue grills. A small amount of beer in this marinade adds flavor and helps i j tenderize the meat. Fluffy rice, a green salad and goblets of cold, sparkling beer are good accompaniments to shish kebab. Shish Kebab 1 leg of lamb (5 to 7 1 teaspoon crushed oregano pounds) , boned teaspoon crushed thyme 1 peeled, minced clove 1 teaspoon salt garlic 6 to 8 green peppers cup salad or olive oil 16 to 20 small white onions cup beer or ale Have meatman remove bone from leg of lamb. Cut boned Iamb ' into 2-inch chunks, removing gristle and most of fat. Combine ji garlic, salad or olive oil, beer or ale, pepper, oregano, thyme and salt. Pour marinade over lamb chunks in shallow pan and let stand in refrigerator at least 1 hour or overnight. Cut green peppers .j into 2-inch pieces. Cut peeled onions into halves. When ready to f cook, alternate marinated lamb chunks, green pepper pieces and ! halved onions on 8 to 10 long metal skewers. Brush vegetables with olive oil or melted butter. Broil 3 inches from heat source or over ! coals until tender, about 15 minutes, turning skewers to brown s food evenly. To serve, push off onto individual plates, ji Yield: 8 to 10 servings. |