Turnspit Barbecue Kebabs Dog Recipe

Preparation:

1. Place the onions in a saucepan, cover with water, and let it boil over medium heat. Boil onions gently for 15 minutes. Drain and store.
2. For the preparation of the marinade: In a bowl, combine tomato paste, mustard, Worcestershire sauce, oregano, salt to taste, wine, vinegar, and olive oil, stir to mix well.
3. Thread lamb, onions, and zucchini tightly on skewers. Place skewers in a shallow pan; pour the marinade over the skewers and let stand 1 1/2 to 2 hours, turning skewers quite a few times.
4. Broil on an open-air grill or under a preheated broiler, turning regularly and basting with remaining marinade. Kebabs will be prepared in about 15 to 20 minutes. Remove the skewers before serving over rice. Leftovers are appetizing when served cold. You can make 4 quarts of kebabs with this recipe.

Ingredients:

• 16 small peeled white onions
• 2/3 cup tomato paste
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• Salt
• ½ cup dry white wine
• ½ cup white wine vinegar
• 4 tablespoons olive oil
• 8 pounds boneless lean leg of lamb, cut into I '/2-tnch cubes
• 6 thickly sliced zucchinis
• Steamed rice

Note:
In England the turnspit was the canine equivalent of the galley slave; the dog turned the treadmills that rotated the spits that turned the meat over the roasting tires. If not locked in a cage, these unfortunate mongrels were tied to the wheel and worked for hours at a time just to cook a single roast. They justifiably became resentful and were known for dodging their work at any occasion.

Any dog, even a bad-tempered turnspit, will be thankful for these luscious lamb kebabs. Lamb delivers good-quality protein, but it is expensive. For a more economical version, alternate chunks of beef. Whichever meat you serve, your dog will be overjoyed to be a guest at your summer barbecues.