2 recipes KABABS

Meat kebabs

Method 1:

Choose 3 lbs of fillet of beef or leg of lamb, cut it into 1 inch cubes and mix it with:

14 oz veal suet

2 onions, chopped

1 sprig parsley, chopped

1/2 tsp salt

Marinade for 1 to 2 hours then thread alternating pieces of meat and fat on a skewer (8 in all). Grill over charcoal without flames. glowing Serve hot with a choice of salads.

Method 2:
Add to the same mixture:

1 tbsp sweet pepper

1/2 tsp hot pepper

1/2 tsp cumin

2 tbsp oil

Marinade, thread on skewers and cook as above.

Minced meat kebabs

Have 2 Ibs beef minced twice over with:

4 oz beef fat

2 onions

2 cloves of garlic

1 sprig coriander

1 sprig parsley

4 or 5 leaves of fresh mint

Add to this mince:

1 tbsp sweet pepper – paprika

1/2 tsp hot pepper (optional)

1/2 tsp cumin

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

Knead the mince and spices well together by hand and leave to marinade. When you are ready to cook the kebabs, damp your hands slightly and roll out 2 oz sausages of the minced mixture. Thread each sausage onto a skewer, pressing it on well especially at the ends, so that it does not come away while you are cooking it. Grill for a few minutes only over very hot charcoal. Serve immediately, with a choice of salads.


Tagine of meat balls

Pan Seared Lamb Chops with Mediterranean Quinoa Salad