Beef "Ribbon" Kebab (Pasanda Kabab)

Serves 15

• 1.5 C peanut, corn, por olive oil
• 3 medium onion sleced into half rings
• 3 medium onion finely chopped
• 3/4 C plain yogurt
• 3 tbsp lemon juice
• 1/2 C olive oil
• 3 tbsp blanched slivered almonds
• 3 tbsp finely chopped fresh ginger
• 6 cloves chopped garlic
• 2 tbsp salt
• 3 tbsp ceyenne pepper
• 1/2 tbsp groung nutmeg
• 1 tsp ground mace
• 2 tbsp ground corriander
• 7.5 lbs beef flank steak

1. Fry the onions in the oil until medium brown
2. Remove the onion with a slotted spoon
3. Place the onion, yogurt, lemon juice, olive oil, almond, garlic, ginger, salt, cayenne, nutmeg, mace, coriander. Blend to a smooth paste.
4. Cut the meat crosswise into 1/4 inch thick slices
5. Mix the marinade with the meat
6. Cover and refrigerate for 2 to 6 hours.
7. Zigzag the ribbons of meat onto a skewer (like Elizabethan ruffles)
8. Push the ruffles against each other so they form a solid band 1.5 to 2 inches wide
9. Brush all sides with the oil saved from the browning
10. Broil (preferably with meat suspending over the heat) until lightly browned.
11. Slide off the skewers and serve

-- PeteJohnson^? - 09 Oct 2005