Meat on a Stick

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1Β½ pounds lean beef, pork or lamb, cut into 1Β½-inch cubes
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder
  • Β½ teaspoon ground ginger
  • Β½ cup finely chopped onion
  • 1 small garlic clove, finely minced
  • 1 teaspoon ground turmeric
  • ΒΌ cup lemon juice
  • 1 teaspoon honey
  • Salt and freshly ground black pepper


  1. Place the meat in a mixing bowl. Combine the remaining ingredients and seasoning to taste and pour over the meat; mix thoroughly. Let stand for thirty minutes or longer.

  2. Thread the meat on skewers. Broil, turning occasionally, until cooked to the desired degree of doneness. Or grill over charcoal. If pork is used, it should be cooked until well done.

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