1/4 cup olive oil
1/4 cup fresh lemon juice
1 small clove minced garlic
1 scallion -- finely sliced
1/4 tsp ground coriander
1 salt and cayenne pepper to
1 taste
1 1/2 lb boneless leg of lamb -- cut
1 into 1inch
1 squares
Directions
Combine the olive oil, lemon juice, garlic, scallion, and coriander
in a mixing bowl and season to taste with 1/2 teaspoon of salt or
more; season with cayenne pepper if you wish. Add the lamb and
marinate for as long as possible (up to 3 hours at room temperature
or 6 hours in the refrigerator); turn the meat in the marinade every
now and then. Soak bamboo skewers in water while this marinates.
Position the broiler pan 4 to 5 inches away from the heat source and
preheat the broiler. Thread lamb cubes on skewers. Broil kebabs for 6
to 7 minutes a side or until lamb is cooked through.
Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6750
From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31 Oct 1996 17:47:07
~0500
Servings: 1 servings
Lamb Kebabs Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Academics have tracked the existance of recipes far back into antiquity, in truth as far as the Egyptians, and maybe even further. However, mostly, these ancient recipes were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient Romans made use of a wide range of herbs, including some that we all recognise for example bay, fennel and asafoetida. During the succeeding few centuries, the powerful and wealthy tried to serve up the most exotic banquets, and as a result the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down the recipes of their peers. By the time we get to the twentieth century, cookbooks are starting to become popular due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Lamb Kebabs recipe.
