Shish Kababs
2 lbs. tender meat (veal, pork, beef, lamb) (We used london broil,) Cut in 1 1/2" cubes.
Marinate the meat for 2 hours. The flavors intensify as it marinates longer.
Marinate:
Juice of 2 large lemons
4 Tbl. olive oil
2 Tbl. grated onion
2 Tbl. ground chili peppers
1 tsp. coriander
1 tsp. ginger (optional)
1 clove of garlic, mashed
2 tsp. tumeric (or curry powder)
3 tsp. salt
Put the marinated meat onto skewers, alternating with similiar size pieces of cherry tomatoes, onion, green peppers, mushrooms, pineapple. Broil the kababs under a hot broiler, turning to brown on all sides. Or grill to brown meats and cook the vegetables. Serves 6.
Serve with rice.
Recipe shared by Sheila Brinkerhoff.
