Text 9433, 58 rader
Skriven 2008-06-23 11:29:00 av Michael Loo
     Kommentar till en text av JANIS KRACHT
Ärende: Mom's ok 499
====================
 JK> While poor diet no doubt caused part of the problem, medication
 JK> overdosing was  probably the biggest reason for her problems. It had
 JK> nothing to do with  Florida tomatoes.

Medication monitoring is pretty important for oldsters,
especially as they generally don't do it themselves.

 JK> http://www.spiedies.com/

Sounds good, looking forward to this! I am definitely a
protein person.

HIMAYAG'S SHISH KEBAB
cat: Armenian, main
servings: 6 to 8

1 leg of lamb, boned and cubed (1"-1 1/2")
6 to 8 whole green peppers, halved, seeded
6 to 8 whole red tomatoes
1 md eggplant, cut in 1 1/2" cubes
2 lg onions, sliced and coarsely chopped
1/2 bn fresh parsley, cleaned and chopped
salt, pepper to taste
1 ts red pepper (opt.)
1 lemon, juice of

When cubing lamb, cut out all gristle, leaving a little bit
of fat (not skin). Mix meat with parsley, onions and pepper.
Cover bowl and refrigerate overnight.

Three or four hours prior to barbecuing, add lemon juice and
mix well. The salt is added just before skewering meat.

Place meat on skewer (not too tight) . Green peppers, tomatoes,
and eggplant are placed on separate skewers. Do not combine
vegetables on same skewers because each one cooks at a
different rate. Remaining onions and parsley may be used as
garnish.

Place all skewers on a hot charcoal grill turning often to
cook evenly. Lightly oil all vegetables with a pastry brush
while cooking to prevent them from burning. After 15 minutes
remove one piece of meat from skewer and cut in half so as
to test to see if well done.

After shish kebab and vegetables are cooked, remove from
skewers into large roasting pan. Serve immediately to insure
the utmost of quality and flavor.

1 pound of bone-in lamb will serve one adult.

by Monug Piligian
From: Armeniapedia.org

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