2 lb boneless leg of lamb
5 large onions
1/4 cup chopped parsley
3 tbsp extra-virgin olive oil
3 tbsp cider vinegar
1 tsp ground cumin, optional
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp ground black pepper
2 green bell peppers
10 plumb tomatoes
1 cooked rice - optional
Directions
Source:Reflections of an Armenian Kitchen
Remove all visible fat and gristle from lamb and cut into 1 1/2"
cubes.
Thinly slice 1 onion. Combine sliced onion, parsley, olive oil,
vinegar, cumin, red pepper flakes, salt and pepper. Mix well. Add
lamb cubes and stir to coat evenly. Cover and refrigerate several
hours or overnight.
Cut remaining 4 onions in quarters. Cut bell peppers into 2-inch
pieces.
Thread lamb cubes onto skewers. Thread tomatoes, onions and bell
peppers onto separate skewers to allow for individual cooking times.
Grill lamb kebabs over hot coals, turning occasionally to cook lamb
evenly, about 15 minutes. Then place vegetables over coals and cook
until tender, about 5 to 10 minutes. Serve skewers over a bed of rice.
From the recipes files of suzy@gannett.infi.net
Servings: 6 servings
Manoush Simonian's Shish Kebab Recipe brought to you by Recipe Ideas
Categories: Beverage; Fruit; Grain; Meat; Rice
The History of Recipes
Written cooking instructions as a concept can be tracked back into history, at least as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also recounts how the Romans made use of many different spices and herbs, including some familiar names such as bay, rue and dill. Moving our culinary historical trip onwards, there are two recipe books from the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that we all know today, but instead descriptions of the types of meals on the menus of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and tastes caused an increase in manuscripts on cooking, most of which are kept safe in academic collections. When we get to the 20th century, recipe publications are in great demand, due to higher levels of literacy, people having increased free time and having more money. The TV revolution brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Manoush Simonian's Shish Kebab recipe.
