Turkish Kabobs No. 2

Ingredients

• the lean of a neck or loin of tender mutton
• chopped onions
• tomatoes (fresh or preserved)
• four pieces of mutton
• basting with the tomato juice
• sprinkling with flour

Method

1. 1

   Cut the mutton into one-inch dice and rub with chopped onions and tomatoes.

2. 2

   Let them marinate for two to three hours.

3. 3

   Place four pieces of mutton on a short silver skewer and cook in front of the fire, basting with tomato juice and sprinkling with flour.

4. 4

   Serve by laying skewers side by side and pouring tomato juice and gravy around the kabobs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 71. The excerpt below is the record exactly as published.

Turkish Kabobs. No. 2. Cut the lean of a neck or loin of tender mutton into dice about one inch square ; have ready chopped onions and tomatoes (fresh or preserved), and rub the pieces of mutton. Let them stand in the mixture for two or three hours ; then place about four pieces of mutton on a short silver skewer (about six skewers make a dish) ; place them in front of the fire, and turn as the meat becomes brown, basting with the tomato juice and sprinkling wdth flour

Cook this with the app: pantry check, scaling, and the assistant.