Lamb kebabs with fennel seeds from Cooking for Artists (page 163) by Mina Stone

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Notes about this recipe

  • Eat Your Books

    Marinates for an hour. Can substitute cumin powder for cumin seeds.

  • FlowerGold on June 04, 2026

    Very good. Loved the lemon and fennel marinade. Let sit in fridge For a couple of hours. Used smaller cubes so only needed 3 minutes or so per side. Takes a while to cut the lambs and skewer but would redo. Would serve with ziziki sauce.

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