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Sis Kebabi
Recipe By : Anne Padgett (Adana, Turkey, 1974)
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Marinades Lamb
Pork & Ham
Amount Measure Ingredient -- Preparation Method
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1 large onion -- sliced
2 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons salt
1/2 teaspoon pepper
2 pounds cubed meat
2 tablespoons cream
Marinate all but the cream at room temperature for 2 hours or refrigerate
for 4 hours. Put on skewers lying across a 1-inch deep pan with water in
bottom. Brush with cream. Broil 4-inches from the heat for 15 minutes.
This was the original recipe used with lamb. I don't care for lamb so I use
lean pork. I always marinate in the refrigerator. I omit the salt and
frequently decrease or omit the olive oil. I brush with skim milk or plain
non-fat yogurt mixed with a little cornstarch rather than the cream. I also
cut the onions into chunks rather than slices, and skewer and broil them
along with the meat.
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Serving Ideas : Serve with pida, nan, or other flat bread.
NOTES : I have not yet determined the nutrition on this recipe as the meat
is drained and the marinade discarded. I will need to measure the
discarded marinade before I can do an accurate analysis.
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