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Lamb Kabobs

2 pounds boneless lamb steak cut into 1-in cubes
3 medium onions, quartered
1 teaspoon salt
1 teaspoon ground cuminseed
1/4 teaspoon pepper
1/4 cup cognac, arak, or dry red wine

Mix everything together and marinate for 1 to 1-1/2 hrs. This
distributes flavors and tenderizes meat.

Put 4 pieces of lamb alternating w/onion quarters on each metal
skewers. Grill over charcoal, traditional method, for 10 mins, or
to taste: rare, medium, or well-done. Serve warm w/other Afghan
foods.

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interesting recipe, October 21, 2005 - 03:00 PM
Reviewer: diane smith from miami, fl.
I am now getting into Middle Eastern cooking. I would like to try a variety of them. dpsjes@bellsouth.net

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