Shashlik with Vegetables

Title:
Shashlik with Vegetables

Yield:
1 Batch

Categories:
Main
Dishes,
Sephardic,
Veal,
Yemenite




Ingredients:





     2 lb Lamb; cut in 36 pieces


          Salt, pepper and cumin


     3    Onions; peeled


     3    Tomatoes; unpeeled


          Hot cooked rice






 Season the lamb with salt, pepper and cumin.  Cut the onions and tomatoes


 into quarters.  Alternate the lamb with the vegetables on skewers; grill or


 broil for 5 minutes on each side. Serve with rice.


 


 Yield: 4 to 6 servings.


 


 From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:


 Seaver Books, 1988.  Pg. 153. ISBN 0-8050-0394-0. Electronic format by


 Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini