Shish Kebab
This is one of the great summer treats. Allan Vestal became a master of the beef version in the 60's and cooked it through the years for company and special family occasions.
Ingredients
1 boned leg of lamb
3 red bell peppers
3 green bell peppers
1 pineapple
2 eggplants
1 lb. bacon
25 cherry tomatoes
18 small canned onions, not pickled
25 large mushrooms
Instructions
Make the marinade with garlic, rosemary, lemon, and pepper. Marinate the lamb. Skewer vegetables separately by type. Cook over fire, basting frequently with marinade. Serve with couscous.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.