Mid-East Entree

Shish Kabob
(Serves 8)

Delicious bite-sized chunks of lamb, marinated, then grilled on a skewer—a favorite throughout the Middle-East.

Marinade
2 lb. lean lamb (1" pieces)
2 T vegetable oil
1/2 C chicken broth
1/4 C red wine
2 T red wine vinegar
1 lemon (juiced)
1 large clove garlic (crushed or minced)
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
____________

2 green bell peppers (1" pieces)
2 medium onions (peeled and cut into 1/8's)
2 large tomatoes (1" chunks)—or cherry tomatoes

Combine lamb with next 9 ingredients and marinate overnight. Remove meat from the marinade and pour marinade into large saucepan. Add cut-up vegetables and simmer 5 minutes, just to soften slightly. Drain vegetables (reserving marinade) and let them rest till cool enough to handle.

Alternate lamb and vegetables on metal or wooden skewers (if wooden, soak in water first for 30 minutes). Brush kabobs with marinade and place under broiler, 3-4” from flames. Cook 4 minutes on one side. Flip over, brush again, and cook 4 more minutes till lamb is done (be careful not to overcook). Serve on a bed of Rice Pilaf.

| See more Mid-Eastern recipes |

Tips & Glossary

Many of the ingredients used for Middle-Eastern cooking may not be in your spice shelf, but you can find them at Mid-Eastern food stores. So to avoid frustration, make a list of the items you need before trying out the recipes.

Toss any old, even unopened, spice jars because they’ve probably lost their distinctive flavors. Put them on your shopping list.

Bulgur Wheat: wheat grains that have been par-boiled, dried, and de-branned. Bulgur has a high fiber content and wonderfully nutty flavor.

Cardamom: related to ginger. Pods (green, brown, or black) are the best way to store the spice, although high-quality ground is readily available. A equivalency: 10 pods = 1½ tsp. ground cardamom.

Coriander: aka cilantro, Chinese, or Mexican parsley. Fresh leaves and dried ground seeds are used in Mid-East, Asian, Indian, and Mexican cuisines.

Cumin: related to parsley and carrot plant; an important ingredient in chili powder. Used especially in curries, but also in Mid-Eastern, Mexican and Asian dishes. Cumom has an earthy, peppery flavor.

Deep Frying: oil must be hot enough; otherwise food will be soggy and greasy. Use a deep-fry thermometer to ensure proper temperature is reached. When cool, oil can be strained, refrigerated, and re-used.

Filo: aka phyllo; paper-thin sheets of raw, unleavened flour dough. Purchase frozen in any grocery store and follow directions on package for thawing. When working with one sheet, keep others covered with a damp towel to prevent drying out.

Rosewater: distilled from rose petals and used to flavor Mid-Eastern and Asian cooking. You can make your own—but why? Purchase it at Asian or Middle Eastern food stores.

Semolina flour: made from hardy durum wheat. A yellowish flour, it's used in Asian and Mid-East cooking (couscous). In the U.S., it's Farina, a breakfast cereal.

Tahini: paste from ground, hulled sesame seeds. A major ingredient in hummus and other Mid-Eastern and Asian foods, you can purchase at most grocery stores.