Kebabb

Lamb on Skewers

Method

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.

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