Here’s how to cook “Lamb Skewers”

Ingredients:

300 gms. lamb shoulder, cut in ¾”-cubes
For the marinade:
2 cups olive oil
¾ cup worcestershire sauce

¼ cup red wine
vinegar
2 tbsps. fresh mint, chopped
¼ cup parsley, chopped

Directions:

* Combine all ingredients for the marinade and chill.

* Add lamb shoulder pieces and marinate for 4 hours in the refrigerator.

* Remove lamb pieces and skewers with desired vegetables for grilling.

* On a clean hot grill, grill the lamb skewers to desired doneness.

* Season with salt and pepper to taste.

* Serve with baked rice and buttered vegetables.

Here’s how to cook “Papaitan”

Ingredients:

roasted meat of a young goat

salt & pepper to taste

Directions:

When preparing the roasted young goat, separate the small from the large intestines. From the small intestines, remove the bile called papait and set aside. Cube the goat’s meat, liver and pancreas, mix with the papait and season with salt and pepper.

Here’s how to cook “Kalderetang Kambing”

Ingredients:

1 k. goat meat
1 clove garlic
2 pcs. onions
125 gms. tomatoes
1 pc. chorizo
2 pcs. sausage
1 can pork liver or liver spread
100 gms. cheese
1 cup milk

2 pcs. red & green pepper
1 tbsp. black pepper
2 pcs. bay leaf
1 cup breadcrumbs
250 gms. potatoes
100 gms. olives
200 gms. button mushrooms
4 pcs. sili labuyo

Directions:

Cut meat into serving sizes. Sauté garlic, onions and meat. Add soy sauce and all spices. Let it boil until all the meat is tender. Add chorizo, sausage, liver spread, cheese and button mushrooms. Let it boil for 15 minutes. Add milk and breadcrumbs to desired consistency. Fry the potatoes, red and green pepper for topping. Put olives on top before serving.