Shish Kebab

By Master Chef on October 14th, 2011 · In Marinades, Meats, Sauces and Gravies, Techniques

Shish Kebabs have been a wonderful, easy method of cooking for centuries, yet they are as fresh a recipe today as when first created. Simple, and delicious and wonderful served en flambee.

Shish Kebab

Author: Epicurus.com Kitchens

Recipe type: Marinades

Serves: 24

Ingredients

Marinade:
1/4 Cup olive oil
1/2 onion; minced
8 cloves garlic; finely minced
1/4 Cup fresh lemon juice
3 teaspoons minced fresh dill weed, or
1 teaspoon dried dill weed
1 teaspoon minced fresh cilantro
1/2 teaspoon crushed dried hot chilies
1/2 teaspoon dry mustard
1/8 teaspoon ground cinnamon
1 teaspoon sugar
2 pounds lean boneless lamb; cut into 1" chunks
1 large onion; cut into wedges
1 small eggplant; cut into 1" chunks
12 small fresh mild to hot chilies
2 ripe but firm tomatoes; cut into wedges

Instructions

Mix all of the marinade ingredients together. Add all of the remaining ingredients and toss lightly with the marinade; refrigerate for at least 2 hours.
When ready to cook, thread the meat and vegetables alternately onto skewers and grill about 4 inches from the coals.
Turn frequently and paint with extra marinade during cooking. Cook to desired doneness.

Notes

This is a good cook saving party dish.

Yield: 16 to 24 skewers.

Serve hot.

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Tagged with → marinade • marinades • marinate • marinated