Turkish Delight - Lamb on the Grill

by Julie Gale

When I was seventeen I visited Turkey with my family. It was an unforgettable experience! Our first sense that we were indeed in a foreign land came at the airport as all the bags from the airplane were unloaded into one enormous mountain of luggage.

After extracting our bags, the Turkish customs official decided that everyone on the plane needed a mysterious extra immunization injection. My father slipped the man a $20 bill and we all proceeded into Turkey without that shot.

We proceeded quickly into a traffic jam in Istanbul the likes of which I had never seen. People literally walked on top of the cars to get from one side of the street to the other. Aside from all this preposterous behavior, I loved the country; the mosques, the people, the markets, and especially the food. Turks are very fond of saying that they are the originators of the cuisine of the Middle East. I believe that this is very true! The food is especially tasty, fresh, imaginative and luscious. Lamb is a great favorite of the Turks and this recipe shows off their talent with spices and their skill on the grill. This is great for a party on the patio along with a salad (tabbouleh salad would be perfect)!

Lamb on the Grill

Cut the meat into 2 inch pieces, removing all fat.

Combine all the remaining ingredients in a large glass bowl. Add the lamb and mix to coat evenly. Cover with plastic and refrigerate overnight. Soak the skewers in water overnight as well.

Two hours before serving, remove the meat from the marinade (do not throw the marinade away). Thread the meat onto the skewers, allowing 1 inch of room on both ends. Allow to come to room temperature before grilling.

Heat the grill on high and place the skewers on the grill with room between them. Let the meat brown on the bottom, baste them with the marinade, and continue to cook until cooked on all sides, but do not overcook. This should not take more than five minutes in total. Serve immediately.

Serves 4-6

ETHNIC COOKING WITH JULIE GALE
Spring Schedule 2004

Classes are held at 1 Lancia Lane, Larchmont and include instruction, lunch or dinner and recipes to take home.
Invite 2 or more friends and have a private lesson!
1. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
2. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
3. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
4. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:Mexican Layered Dip, Chili, Free-form Apple Pie
5. Tuesday, May 18 – 9:30-11:30 AM COOKING FOR COMPANY:Eggplant Caviar, Chicken Kiev, Sacher Torte

CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!

COOKING CLASSES MAKE A GREAT GIFT-

GIFT CERTIFICATES AVAILABLE!

$65 per class or $180 for any 3 (Please enclose check payable to Julie Gale)

Name_________________________
Address____________________________________
Phone & Email____________________________________

Please check off all classes of interest: 1.Apr. 1__ 2.Apr. 14__ 3.Apr.29__ 4.May 12__ 5.May 18__

Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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