Lamb Shish Kabob
It depends on what type of meat or poultry you wish to use. I usually use lamb.
My recipes are always approximately measurements as I don't use measure devices.
Lamb Shish Kabob
Approximately 4 lbs. of leg of lamb, cut into 3/4 in pieces by the butcher
Juice of 2-3 lemons, depending on size
Approximately 1/4 cup white wine
Approximately 4 cloves of garlic, minced
Generous amount of oregano
salt and pepper to taste
Cut 1 small onion into 4 sections, seperating each part
Cut 2 bell peppers into 1 inch pieces
Approximately 1 lb. mushrooms
Marinade at least 3 hours in refrigator, mixing once each hour
When ready to cook, cut up approximately 4 tomatoes into bit sizes. Allow to mirinade
another 15 minutes.
Take some shish kabob sticks and start with meat alternating to whatever design you want
with tomato, then onion, then mushrooms......
You may put on grill or broil in oven in low rack till done
(approximately 20-30 minutes or till done) baste with marinade juice often.
ENJOY
A good secret for tenderizing meat for shish kabob is to use payapa (spelling?) juice.
It is a natural tenderizer that really works. When using payapa, I do not use
the recipe above. I just use the oregano, salt, pepper, and the vegatables.
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