Jerusalem Barbecued Lamb Kebabs

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

In the early days of the modern state of Israel, the days of austerity, “lamb” kebabs would have been made with turkey and a little lamb fat, and “veal” kebabs with chicken and a small amount of veal. You may use beef, chicken, turkey or veal in place of the lamb in this recipe if you like, but the fragrant spicing is delicious with lamb.

Ingredients

Method