Wednesday, March 21, 2007

Lamb kebab with green tehina


1 kg lamb meat minced
1 onion chopped
1/2 cup parsley chopped
salt and pepper
a little anise flavored liquor
fresh rosemary stalks for skewers


1 cup raw tehini
juice of 1 lemon
2 cloves crushed
few coriander leaves
a lot of parsley

Mix the meat with onion, parsley and spices. Add anise liquor and let stand a while. Form meat balls and insert on a straight rosemary stalk with top leaves were removed ( or if you don't have rosemary stalks take the regular skewers). Add to the kebab skewers cherry tomatoes. Grill or fry in a little oil in a heavy pan.
In food processor blend tehini, juice of lemon, garlic, coriander and parsley leaves and 1/2 cup of water. Blend till a thick tehini. Spread the tehini in the center of plate and put on the plate kebab skewers.


Anonymous said...

Mm, reading this made my mouth water!

Ari (Baking and Books)

Cooking Blogger said...

Welcome Ari! Thanks for visiting my blog!