Preparation :
Remove any bits of skin and bone
from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the
edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion
juice, olive-olil, salt and pepper, and soak meat in the marinade. Spread over
each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread
pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk
of meat on the skewer and add trimmings to the end of skewer. The chunk of meat
is broiled in the "Doner Kebab" broiler, made specially for the purpose.
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