Shashlik with vegetables (sephardic/yemenite)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb; cut in 36 pieces |
| Salt, pepper and cumin | ||
| 3 | Onions; peeled | |
| 3 | Tomatoes; unpeeled | |
| Hot cooked rice | ||
Directions
Season the lamb with salt, pepper and cumin. Cut the onions and tomatoes into quarters. Alternate the lamb with the vegetables on skewers; grill or broil for 5 minutes on each side. Serve with rice.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-15-94
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