Text 6496, 81 rader
Skriven 2011-02-01 05:31:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 698
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish Lamb Kebabs
 Categories: Lamb/mutton, Bbq, Herbs, Breads
      Yield: 4 servings
 
      1 md Red onion; fine chopped
    1/2 c  Coarse chopped fresh
           - flat-leaf parsley
      1 md Tomato; diced
      1 ts Dried oregano
    1/2 tb Urfa pepper
    1/2 tb Maras pepper
      6 tb Olive oil
    3/4 ts Salt
  1 1/2 lb Boneless leg of lamb;
           - trimmed, in 32 (1") cubes
    1/2 ts Black pepper
      4    (10") square pieces soft
           - lavash bread
 
  Special equipment: 8 (10-inch) wooden skewers, soaked in water 30
  minutes
  
  Ground Urfa and Maras peppers are flavorful without being fiery. If
  you find only one, use 1 tablespoon of it.
  
  If using a charcoal grill, open vents on bottom of grill, then light
  charcoal. Charcoal fire is medium-hot when you can hold your hand 5
  inches above rack for 3 to 4 seconds. If using a gas grill, preheat
  burners on high, covered, 10 minutes, then reduce heat to moderate.
  
  Stir together onion, parsley, tomato, oregano, Urfa and Maras
  peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
  
  Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and
  remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer,
  leaving a little space in between cubes. Brush lavash (on both sides)
  with remaining 3 tablespoons oil and transfer to a platter.
  
  Grill lamb, covered only if using a gas grill, on lightly oiled grill
  rack, turning over once, until medium-rare, 6 to 8 minutes total.
  Transfer lamb skewers to a platter and cover with foil to keep warm.
  
  Grill lavash, covered only if using a gas grill, turning over once,
  until just heated through and lightly browned but still flexible,
  about 45 seconds total.
  
  Remove lamb from skewers and divide among pieces of lavash. Top lamb
  with tomato mixture and roll up lavash to enclose lamb. Serve
  immediately.
  
  Cooks' note: If you aren’t able to grill outdoors, lamb can be
  grilled in a large well-seasoned ridged grill pan (without crowding)
  over moderately high heat, turning over once, about 8 minutes total
  for medium-rare. Lavash can be heated in 4 batches in grill pan over
  moderately high heat, turning over once, about 1 minute total per
  batch. Wrap in foil to keep warm.
  
  Recipe by John Willoughby
  
  May 2005 | Gourmet
  
  Serves 4
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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