Kebabb
Ingredients
Directions
Cut the lamb into cubes.
Thread the lamb onto skewers.
Grill the skewers over medium heat until cooked through.
Serve hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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