Subject: Yogurt-Marinated Lamb Kebabs (Yogurtlu Kebap)
From: Unicorn (unicorn@indenial.com)
Date: Thu May 16 2002 - 07:05:15 EDT
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F O O D F U N N Y
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Reader Charryl Berger points out that this groaner is only remotely
related to food, but that's all it takes to qualify as a food funny.
A group of chess enthusiasts checked into a hotel and were standing in
the lobby discussing their recent tournament victories. After about
an hour, the manager came out of the office and asked them to
disperse. "But why?" they asked, as they moved off. "Because," he
said, "I can't stand chess nuts boasting in an open foyer."
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T O D A Y ' S R E C I P E
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It's hard to imagine a traditional Turkish menu without lamb or kebabs
of some sort, and here we have both.
Yogurt-Marinated Lamb Kebabs (Yogurtlu Kebap)
1 1/2 - 2 lbs (675-900 g) boneless lamb leg or shoulder,
cut into 3/4-inch (2 cm) cubes
1 cup (250 ml) olive oil
1/2 cup (125 ml) plain yogurt
2 Tbs (30 ml) grated onion
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 pita breads, warmed
Combine the cubed lamb with the olive oil, half the yogurt, grated
onion, lemon juice, thyme, salt, and pepper and marinate at room
temperature for 3 to 4 hours. Thread the lamb on skewers and cook
over hot coals or under the broiler for 3 to 4 minutes - do not
overcook. Season the remaining yogurt with salt and pepper. Serve
the kebabs on the warmed pita with a little of the seasoned yogurt
spooned over them. Serves 4 to 6.
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