When our parents would make Shish Kebab, they often would use cherry tomatoes.They also used metal skewers, like the kind you can see in the photo.
In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
2 lbs boneless leg of lamb
1⁄2 cup olive oil
2 tablespoons fresh lemon juice
3 large garlic, peeled and crushed
1 teaspoon dry white wine
1 small bay leaf
1⁄8 teaspoon salt
1⁄8 teaspoon dried oregano
1⁄8 teaspoon dried rosemary leaves
1⁄8 teaspoon ground black pepper
2 large onions, peeled and cut into 8 wedges each
2 large green bell peppers, cut into 8 pieces each
12 medium mushrooms, stemmed and wiped clean
2 large tomatoes, stems removed & cut into 8 wedges
Place lamb in a large container with a cover.
In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary.
Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends
September 27, 2018 from 6:00 to 9:00 PM
Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.
Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album
Tickets available for purchase on https://lydiasftdhouse.com/events/
or on the right side bar of this site.
Thank you to our generous supporters for donating to AFTD.