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. | ||||||
3.05.2009
Western Receipe_BEEF KEBAB
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