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How To make Savory Lamb Kabobs
1 Leg of lamb; 4 lb.
1/2 c Soy sauce
1/2 c Wine vinegar
1 c Vegetable oil
6 Garlic cloves; minced
1 1/2 tb Sugar
3/4 ts Pepper
2 lg Green peppers; 1" pieces
18 Cherry tomatoes; to 24
18 sm Onions; to 24
Remove fell (tissue-like covering) from leg of lamb; cut meat into 1-inch cubes, and set aside. Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper. Add lamb; cover and marinate overnight in refrigerator. Remove meat form marinade, reserving marinade. Alternate meat and vegetables on skewers. Grill 15 to 20 minutes over medium coals or until desired degree of doneness, brushing often with marinade. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
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Quick Pickled Onions -
1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice
Separate the half rings of the onion slices.
Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices.
Cover and refrigerate for 30 minutes to an hour.
Yogurt Dip / Spread
1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped
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500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying
For the complete recipe, click here -
The Cast Iron Pan I use -
(I have the essential skillet set)
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