Recipe - Kubasi Sis Kebabi (Spiced Lamb On Skewers)

2 pound Lamb Steaks or Roast; cut
into 1inch cubes
1 md Onion; minced
One Lemon ; Juice of
6 Green Bell Peppers; rinsed
and seeded
2 Tomatoes; (or about 2 dozen
Cherry Tomatoes)
Salt and Freshly Ground
Black Pepper

Hello, Kebab Enthusiasts!

The kebab is another category of grilled food in itself. Turkish in origin,
the kebab dates back to times when nomadic Turks learned to roast meat over
their open campfires.

Kebabs are further differentiated by whether meats are grilled and how they
are arranged. The Western World is probably most familiar with the Sis
Kebab and the Doner Kebab. Sis kebabs are grilled cubes of skewered meat,
most often served with vegetables grilled in between the meat cubes. Doner
kebabs are prepared by stacking alternating layers of ground meat and
cut or sliced up leg of lamb on a large upright skewer, which is then slowly rotated
in front of a vertical grill. As the outer layer of the meat is roasted,
thin slices are shaved off and served.

Today's recipe is a Sis Kebab and offers you a relatively traditional
Turkishtype of grilled spiced lamb. A tip of our hat to the Turks, as our
salute to National Barbecue Month continues at RecipeaDay.

Place cubed lamb in a bowl; add minced onion and lemon juice. Cover and
marinate for 2 to 3 hours.

Soak wood skewers in water for about an hour.

Cut peppers into large strips and cut tomatoes into 6 to 8 equal sections.

To assemble the kebab, alternate layers of meat with sections of peppers
and tomatoes on the prepared skewers.

If the green pepper strips are long enough, you may start a kebab by
piercing one end of the green pepper with the skewer, adding a cube of lamb
meat, and finishing with the other end of the green pepper, then skewering
a tomato piece.

Ideally, you will want to have 6 to 8 pieces of lamb on each skewer. Also
note that cherry tomatoes may be substituted for the tomato sections as
they tend to stay firmly attached to the skewer –– even when they split
open during grilling.

Cook kebabs on a moderate to hot grill, turning every 3 to 4 minutes, until
the meat is cooked through, about 20 to 30 minutes. Salt and pepper should
be added while grilling.

If your meat is drying out, you may elect to baste while grilling. Use a
half oil and half lemon juice mixture with a little thyme for enhanced
flavor, if desired.

Remove the finished kebabs from the grill and serve immediately.

Goes well with plain or flavored rice, and spinach salad with yogurt
dressing.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 17, 1998