*  Exported from  MasterCook II  *
 
                                 Sis Kebabi
 
 Recipe By     : Anne Padgett (Adana, Turkey, 1974)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces And Marinades             Lamb
                 Pork & Ham
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         onion -- sliced
    2      tablespoons   olive oil
    4      tablespoons   lemon juice
    2      tablespoons   salt
      1/2  teaspoon      pepper
    2      pounds        cubed meat
    2      tablespoons   cream
 
 Marinate all but the cream at room temperature for 2 hours or refrigerate
 for 4 hours.  Put on skewers lying across a 1-inch deep pan with water in
 bottom.  Brush with cream.  Broil 4-inches from the heat for 15 minutes.
 
 This was the original recipe used with lamb.  I don't care for lamb so I use
 lean pork.  I always marinate in the refrigerator.  I omit the salt and
 frequently decrease or omit the olive oil.  I brush with skim milk or plain
 non-fat yogurt mixed with a little cornstarch rather than the cream.  I also
 cut the onions into chunks rather than slices, and skewer and broil them
 along with the meat.
 
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 Serving Ideas : Serve with pida, nan, or other flat bread.
 
 NOTES : I have not yet determined the nutrition on this recipe as the meat
 is drained and the marinade discarded.  I  will need to measure the
 discarded marinade before I can do an accurate analysis.