Recipe: Shish Kabobs from Marlene Sorosky's Cookery for Entertaining (1980's)

SHISH KABOBS

"Eight skewers, three different meats, vegetables and fruit make an extraordinary dish!"


Marinade Sauce (see below)
1 lb. sirloin steak, cut 1-inch thick
1 lb. boneless leg of lamb, cut 1-inch thick
1 lb. pork tenderloin, cut 1/2-inch thick
1 eggplant
4 apples
1 green bell pepper, seeded
12 mushrooms
1/2 lb. sliced bacon

Prepare marinade sauce, set aside.

Cut beef, lamb and pork into 1 1/2-inch pieces. Place meat in a shallow dish, keeping each type of meat separate. Pour 3/4 of the marinade sauce over meat. Cover and refrigerate 24 hours, stirring once or twice.

A few hours before serving, peel and slice eggplant 1/2-inch thick; cut into 1 1/2-inch squares. Peel apples and cut into 6 wedges. Cut green pepper in 1 1/2-inch squares.

Place eggplant, apples, green pepper and mushrooms in a medium bowl. Add remaining marinade sauce. Marinate 2-3 hours at room temperature, stirring occasionally.

To cook kabobs, wrap a half slice of bacon around each piece of lamb. On large skewers, alternate beef, mushrooms, lamb, eggplant, pork, green pepper and apple.

Barbecue or broil 5-10 minutes on each side.

MARINADE SAUCE

1/2 cup vegetable oil
1/4 cup soy sauce
1/2 cup red wine
1 teaspoon ground ginger
2 small garlic cloves, crushed
1 1/2 tsp curry powder
2 tablespoons ketchup
1/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce

Blend all ingredients for the marinade sauce in a blender or food processor fitted with the metal blade.

Makes 8 servings.
Source: Marlene Sorosky's Cookery for Entertaining, 1987