terry pogue

Kofta Alla Shish

Published in: The Daily Herald

1 Minced Meat on Skewers
2 pounds ground lamb or beef (fatty is best)
2 grated onions
2 teaspoons ground ***in
2 tablespoons dried mint flakes
1/2 bunchfresh parsley -- finely chopped
1 teaspoons paprika
1 teaspoons coriander
Salt and pepper to taste

Mix all ingredients and form the meat into long oval meatballs and put
onto wooden skewers. Cook on the barbecue just until done. Notes from
Gale: Soak wooden skewers in water for 30 minutes to keep them from
burning on the barbecue. These kabobs taste wonderful, even though the
spices seem odd to typical Americans. Don't be afraid to follow the
recipe. Mint is available locally at Good Earth Natural Foods locations in
little packets in front of the store. Choose spearmint; mint is too
strong.

Exported from A Cook's Books -- Recipe management for Macintosh


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/