Lamb on Skewers

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This plain Turkish pilaf is eaten with Kebabb—small pieces of fat breast of lamb, on skewers, highly seasoned and roasted over or in front of a charcoal fire. Sometimes small tomatoes are put on each end of the skewer. The pieces of mutton used for this dish are marinated in vinegar, with a small quantity of oil, sliced or chopped onions and carrots, cloves, parsley and black pepper.