Recipe of Sis Kebabi - Food Recipes

--MasterCook II Extracted--

Sis Kebabi

Recipe By : Anne Padgett (Adana, Turkey, 1974)
Serving Size : 1
Preparation Time :0:00
Categories : Sauces And Marinades Lamb Pork & Ham

Ingredients - Preparation Method:

1 large onion -- sliced 2 tablespoons olive oil 4 tablespoons lemon juice 2 tablespoons salt 1/2 teaspoon pepper 2 pounds cubed meat 2 tablespoons cream Marinate all but the cream at room temperature for 2 hours or refrigerate for 4 hours. Put on skewers lying across a 1-inch deep pan with water in bottom. Brush with cream. Broil 4-inches from the heat for 15 minutes. This was the original recipe used with lamb. I don't care for lamb so I use lean pork. I always marinate in the refrigerator. I omit the salt and frequently decrease or omit the olive oil. I brush with skim milk or plain non-fat yogurt mixed with a little cornstarch rather than the cream. I also cut the onions into chunks rather than slices, and skewer and broil them along with the meat. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with pida, nan, or other flat bread. NOTES : I have not yet determined the nutrition on this recipe as the meat is drained and the marinade discarded. I will need to measure the discarded marinade before I can do an accurate analysis.