3.05.2009

Western Receipe_BEEF KEBAB


BEEF KEBAB


Servings : 8




Preparation Time : 20 minutes









Ingredients :




1 fennel bulb




1 cup tomato vegetable juice


1 cup orange juice



1/4 cup finely chopped onion


1/4 cup chopped cilantro or parsley

2 tablespoons fennel seed



1 teaspoon salt




1/2 teaspoon pepper



2 pounds American Lamb boneless


1 Tenderloin Beef, cut into 1-inch cubes

1 cup small boiled onions



2 oranges, cut into chunks (with skin)

12 inch bamboo skewers, soaked in water








Cooking Procedure :



Remove green stems from fennel bulb. Peel off 6
outer layers. Cut into 1-inch squares; reserve.
Finely chop remaining fennel. In large non-metal
bowl, stir together chopped fennel, juices, onion,
cilantro or parsley, fennel seed, salt and pepper.
Add lamb cubes, fennel cubes and onions; cover
and refrigerate overnight, turning occasionally.
Use a 12-inch bamboo skewer to make kabobs
by alternating lamb cubes, orange chunks, fennel
squares and onions. Repeat, making all skewers.
Broil 4 to 6 inches from source of heat for about
10 to 14 minutes, turning once.









No comments:

Post a Comment