Alen Thong... - The Emirates Culinary Guild
Alen Thong... - The Emirates Culinary Guild
Alen Thong... - The Emirates Culinary Guild
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presents<br />
Asparagus<br />
to Zucchini<br />
LEBANESE SHISH KEBAB<br />
INGREDIENTS<br />
Chef Rajender Singh Negi<br />
Marco Polo, Dubai<br />
Lamb fillet or Leg of Lamb<br />
(de-boned)<br />
1 lb<br />
Salt<br />
1 tsp<br />
Pepper<br />
1/2 tsp<br />
Onions small (optional) 12<br />
METHOD<br />
Cut meat into one-inch cubes<br />
Season with salt and pepper and let stand<br />
for an hour<br />
Spear on to skewers, allowing six pieces of<br />
meat per person<br />
Alternate lean and fatty meat with onions<br />
Broil under a very hot flame or over charcoal<br />
until outside is well browned and sizzling<br />
If broiled in the oven, sprinkle a little olive<br />
oil over meat before broiling so that it will<br />
not dry out<br />
Excellent accompaniments to this meat are<br />
Laban and the savory Arabic dips Hummus<br />
bi Tahini and Baba Ghannouj<br />
Oct - Nov 2007 GULF GOURMET 3 7
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