Pasticchio and Moussaka, family-size Folklorama recipes

Pasticchio

 

About two years ago I spent a few months posting recipes from the Folklorama pavilions which had been on display during the summer of 1980.

I also described what they were like and what they thought was important to share with visitors.
It was interesting seeing how the cultural mixture in Winnipeg has changed over a span of forty years.

The crafts and dances have always been varied and unique.
But, no matter where people came from, they all have had great food.

One of our favourites has always been the Greek pavilion.
What’s not to love? They have it all - great food, unique displays and dancing!

When I posted about the pavilion I included their recipe for pasticchio.
Of course it was authentic and delicious.
But, to be honest, a bit too much for the average family.
Especially now when we can’t invite friends and family to share the feast.


Because of Covid-19, Folklorama has been cancelled for its second summer.
Just like last year, we’ll miss going to it, but it’s understandable.
Covid-19 won’t prevent us from enjoying a plate Greek food anytime we want.
Maybe we’ll sip some ouzo and watch Zorba or My Big Fat Greek Wedding.
Opa!!


Hints:
If you don’t have ricotta, you can substitute cottage cheese.
Serve either recipe with a crisp salad or a cooked vegetable, such as garlic green beans.

The seasoning is a start.
If you want your dish more or less spicy, adjust to taste.

About the Pasticchio…
I usually use penne, but ziti or elbow macaroni or any tubular pasta will also work.
The eggplant is optional. Don’t have it or like it, no problem.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio.

About the Moussaka…
If you don’t want the layer of cheese in the middle you could leave it out.
Or you could just use a layer of the cheese you prefer... or have on hand.


                        Pasticchio

Have on hand 2 8-inch square pans

Wash and cube
1 small eggplant

Chop
1 small onion

Have on hand
1 pound ricotta

Place in a large pot
4 quarts water
salt to taste
Bring water to a boil.
Add
1 pound macaroni 

Cook, stirring frequently, until the pasta is al dente - about 8-10 minutes.
Drain, blanch with cold water in a large bowl, and set aside.

Place in a dutch oven
4 Tablespoons olive oil
Add the cubed eggplant and sauté over medium heat for about 5 minutes.
Place the cooked eggplant in a bowl and set aside.

Place in the same dutch oven
2 Tablespoons butter
Add
the chopped onion
6 ounces lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Stir in
5 1/2 ounces tomato paste
1 Cup dry white wine
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon paprika
the cooked eggplant
Bring to a boil, then reduce heat and simmer, covered, 15 minutes.

While the sauce is simmering, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Stirring continuously to avoid lumps, add gradually
1/2 Cup flour
Cook 1 minute.
Add gradually while stirring
4 Cups milk
Stir until the sauce is thickened.
Stir in
1/2 Cup grated Parmesan cheese
1 teaspoon salt
Stirring, cook another 2 minutes.
Remove 2 Cups of the sauce and set aside.

Add to the sauce remaining in the Dutch oven
the cooked pasta
3 large eggs
1/4 Cup grated Parmesan cheese
Stir well to combine.

Preheat oven 350º F

Place one fourth of the macaroni mixture in each pan.
Top each pan of macaroni with
1/2 pound ricotta
Cover each pan with half of the beef eggplant sauce.
Top the beef eggplant sauce with the remaining pasta.
Pour 1 Cup of the reserved sauce over each pan.
Sprinkle over each pan
grated Parmesan cheese, to taste

Bake at 350º F for 30 minutes.
Cool for 10 minutes before serving.


                        Moussaka

Grease 2 8-inch square pans

Thinly slice
2 pounds potatoes

Place in a dutch oven
2 quarts water
salt to taste
Bring to a boil.
Add the potatoes slices.
Blanch the slices in for two minutes and drain.
Set aside.

Combine in a bowl
1 Cup feta cheese, crumbled
2 Cups ricotta
Set aside.

Chop
3 medium onions

Place in the same dutch oven
4 Tablespoons olive oil
Add
the chopped onion
1 pound lean ground beef
Sauté over medium heat, stirring occasionally, until the meat is cooked.
Add
5 1/2 ounces tomato paste (optional)
4 Tablespoons dried parsley
1 teaspoon dried thyme
1 Tablespoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Simmer, covered, 15 minutes.
Stir in
2 large eggs
2 Tablespoons milk

Preheat oven 350º F

Place one fourth of the blanched potato slices in each pan.
Top each pan of potatoes with
1/4 of the meat sauce
1/2 of the cheese mixture
1/4 of the meat sauce
the remaining potato slices

Bake at 350º F for 30 minutes.

While the potatoes are baking, prepare the cream sauce.
Melt in a large pot
1/2 Cup butter
Add gradually and stir continuously to avoid lumps
1/2 Cup flour
1 teaspoon salt
Cook 1 minute.
Add gradually
4 Cups milk
Stir until the sauce is thickened.
Add
Pinch ground nutmeg
Stirring, cook another 2 minutes.

Remove the pans from the oven after they have baked for 30 minutes.
Pour half of the sauce over each of the two pans of potatoes.
Bake at 350º F for another 20 minutes.
Cool for 10 minutes before serving.

Bread Recipes made with Yeast, Baking Soda, Baking Powder or Sourdough Starter

Thanks to the COVID-19 virus we’ve been staying home more than we ever thought we could.

Be it ever so humble, there's no place like home.

Staying at home is always better than having to stay in a hospital.

For one thing, the food is always better.

Speaking of food, I’ve heard that bread making has become popular.

According to the old Ukrainian folk saying 

Bread is the head of everything.

If you have all of the ingredients, and have no problem with carbs, go for it.

Bread is a safer sedative than booze or drugs.

But, thanks to panic buyers, some items - including staples - have suddenly become hard to find in our grocery stores.

Some substitutions, such as serving frozen mixed vegetables instead of corn with dinner, are easy to do.

Baking ingredients can be a little trickier.

If the recipe calls for yeast, well, you need yeast.

But not all bread recipes call for yeast.

I’m not talking about sourdough, which is a project all by itself.

Some bread recipes just need baking soda or baking powder.

Bread is a funny thing.

Buy a loaf and it’s just bread.

Bake it and you’re suddenly Mother Walton.

Somehow making a loaf makes a person feel like she or he is able to survive through any crisis, like a Depression or a pandemic.

Homemade bread does add a certain oomph to a meal.

Don’t be put off by the idea of making four loaves at one time.

Homemade bread is a treat.

With butter or jam, it’s as good as any cake.

Believe me, it won’t last long enough to go stale.

And most of these breads can easily be frozen.

Stay safe and well!

Anna Sultana’s Halloween Barmbrack

Anna Sultana’s Orange Cranberry Bread

Anna Sultana’s Coconut Bread 

Anna Sultana's Hot Cross Muffins

Anna Sultana’s Cinnamon Bread

Anna Sultana’s Lost Bread & Berry Compote 

Anna Sultana’s Apple Kuchen

Anna Sultana’s Cornbread and Polenta

Anna Sultana's Lemon Monkey Bread 

Anna Sultana's & Mrs. Kekelia's German Rye Bread & Sourdough Starter

Anna Sultana's White Bread / American Bread

Anna Sultana’s Apple Cinnamon Bread

Anna Sultana’s Banana Bread

Anna Sultana’s English Muffins / Quicky Bread Pudding / English Muffin Pizza

Anna Sultana’s Crumpets

Anna Sultana's Pane di Pasqua all 'Uovo / Italian Easter Sweet Bread

Anna Sultana's Saffron Paska (Saffron Easter Bread)

Anna Sultana's Anise Biscotti, Maltese Style

Anna Sultana's Hobz - Maltese Bread l Quick Cheese Pizza

Anna Sultana's Crusty Italian Bread

Anna Sultana's Sausage Bread, Maltese Style

                      ~ ~ ~

Carmela Soprano's Prosciutto Bread / Glazing Bread Loaves

Carmela Soprano's Neapolitan Crostini l Melon and Prosciutto

Carmela Soprano's Biscotti d' Anise - Anise Cookies

Carmela Soprano's Caesar Salad and Homemade Croutons 

Carmela Soprano's Stromboli Bread with Provolone and Meat Filling

Carmela Soprano's Grilled Bruschetta / Grilled Garlic Bread

Carmela Soprano's Italian Easter Sweet Bread

Carmela Soprano's Pizza Di Scarola - (escarole or romaine or spinach bread)

Carmela Soprano's Anisette Toast / Anna Sultana's Biscotti

                      ~ ~ ~

Folklorama: Meat Croquetten and Khubz

Folklorama: Slovak Poppy Seed Rolls and Virtiniai

Folklorama: Grand-pères and Bannock

Folklorama: Irish Stew and Irish Soda Bread

                      ~ ~ ~

Safeway French Bread

Caraway Seed French Bread 

BeaverTails 

Bannock and Corn Dogs

Gingerbread and Seven Minute Frosting 

NY Daily News' Irish Soda Bread

Christmas Breads: Italian Panettone and German Stollen

Mrs. Kekelia's Stollen, German Christmas Bread

Aunt Betty's Panettone, Italian Christmas Bread

Swedish Cardamom Wreath for Saint Lucia Day (Christmas Bread)

Folklorama: Meat Croquetten and Khubz

Meat Croquetten

It’s been seven weeks since I started posting about Folklorama in 1980.

It’s interesting to see how the festival has grown and changed over the years, reflecting how Winnipeg has done the same.

Some of the pavilions, such as the Greek Pavilion, have been a popular regular presence over the years since the start.

Some countries which had been the focus of two pavilions, such as the Hungarian Pavilions, have continued that way, while other countries, such as China, had been represented by two pavilions and is now in one pavilion, sometimes with a totally new sponsor.

Some of the pavilions in the current Folklorama50 brochure are new additions, reflecting the new waves of immigration.

And some pavilions, such the Mennonite, the Slovakia and the Lithuania Pavilions are no longer with us.

The people are still here, but sometimes there aren’t enough volunteers to keep the pavilion going.

It does take a lot of work to setup and take down the exhibits, not to mention providing entertainment, and then there's all that’s involved in feeding the crowds who come every night for the shows.

Today we’ll look back at two pavilions which are now just a memory - the Lebanon and the Dutch Pavilions.

Both of them were popular in their day, with fun, family-oriented entertainment and delicious food.

The Lebanon Pavilion took place at Prince Charles School, 1075 Wellington Avenue.

Its sponsor, the Lebanese Association of Canada Incorporated, said in the brochure

Come to Lebanon and live the life of a Sultan.

Well, who could resist that?

In addition to the costumes, there were exhibits of Lebanese-made cutlery and musical instruments, such as argil pipes.

Entertainment was provided by folk dancers - yes, they were belly dancers - performing to taped music while guests dined on national dishes, such as Lahm Mishwi in Khubz, Kibbi, followed by Ahwi or a Lebanese cocktail.

For dessert there were pastries, including Qras-bil-ajwi, Baqlawa and amardeen.

Along with the usual souvenirs, there were Lebanese cookbooks (in English) on sale.

I still have a copy and the recipes are excellent.

The Dutch Pavilion was at another school, Kelvin High School, 155 Kingsway Avenue.

The Dutch Canadian Society of Manitoba Inc., always put on an excellent show.

The highlight for the kiddies was eating the hot and fresh from the oven Speculass cookies which had been rolled out and baked while they watched.

The classrooms were filled with displays of folk art and crafts, historical items of the Netherlands, and windmills.

There was also a man carving wooden shoes in one classroom.

Along with many beautiful Delft items, there were boxes of chocolates, some shaped like wooden shoes, available for purchase.

In addition to eating the cookies, children enjoyed watching a puppet show and snacking on hot dogs and french fries, while we adults ate Dutch sausages on a bun, croquettes, Gouda cheese and Olie bolen, washed down with Dutch Citroen Jenever, Dutch Advocat brandy, Boere Jongens, Heineken beer, and Orange Boom beer.

There was no problem with the extra calories.

The Klompen Dancers, as well as Dutch Folk Singers and Dancers, invited everyone to participate in their activities.

In addition, during the final show, everyone was asked to join in their huge conga line and dance out of the building.

I do miss the sights and sounds of the Dutch Pavilion and will always remember the warm Welkome they gave to everyone.

Folklorama is happening now!

Be sure to visit a pavilion or two or twenty!!

Hints:

Don't have yeast cakes for the bread, Khubz? 

Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.

While kneading the bread dough occasionally dip your hands in a bowl of water to give it a smooth, elastic finish.

The Khubz freezes well.

About the Meat Croquetten…

They can also be shaped into small round balls, deep fried, and served with cocktails.

Chicken can be used instead of beef.

The Maggi seasoning can be replaced by any bouillon concentrate powder or seasoning sauce you prefer.

                        Khubz

Yields 7 to 9 loaves

Place in a measuring cup

1/2 Cup lukewarm water

1 package or cake of yeast

1 Tablespoon sugar

let stand 5 to 10 minutes.

Place in a large bowl

6 Cups flour

2 teaspoons salt

Make a depression in the centre.

Combine in a medium bowl

1 1/2 Cups lukewarm water

1/3 Cup milk

the dissolved yeast / water mixture

Pour the mixture into the flour depression.

Mix flour with liquid, making sure all the batter is worked into the dough.

Knead until a smooth dough results and the sides of the bowl are clean.

Cover the bowl with a towel.

Let rise in a warm place until it doubles in size, about 2 to 4 hours.

Grab orange-size balls from edge of dough and form into smooth balls.

Place on a cloth, cover, and let rise 30 minutes.

Heat oven to 475º F.

Place dough directly on racks in oven.

As soon as the dough rises into a mound (2 to 5 minutes) place them under a broiler for a few seconds until lightly browned.

                        Meat Croquetten

Serves 4

Place in a saucepan

3/4 pound stewing beef

enough water to barely cover the meat

1 bay leaf

Bring to a boil, then reduce heat.

Add

1 large onion, chopped

Simmer until the meat is well done.

Turn off the heat. 

With a slotted spoon take the meat out and place it on a cutting board.

Chop the meat very finely and set aside.

Pour the broth into a measuring cup.

You’ll need 2 Cups liquid.

Add water if you don’t have enough broth.

Place in a large pot

7 Tablespoons butter

Melt over medium heat and add, stirring constantly

1 cup flour

Continue cooking and stirring until the mixture is golden.

Stir in the broth and continue stirring until the mixture is thick.

Add

1 teaspoon Maggi seasoning

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 Tablespoon parsley flakes

Remove from head and add the finely chopped meat.

Cool and place mixture into a pan.

Cover and place in refrigerator until cold.

When thoroughly chilled, shape mixture into rolls, about 1 x 4 inches.

Place in a small bowl

bread crumbs, finely ground

Place in another small bowl

2 eggs

Beat well.

Roll the meat rolls in bread crumbs, then in the beaten eggs, then again in the crumbs.

Put the rolls in the refrigerator for an hour or more.

In a large pot heat to 400º F

enough oil for deep frying

Fry the rolls, a few at a time, until brown.

Drain on absorbent paper towels.

Folklorama: Slovak Poppy Seed Rolls and Virtiniai

Poppy Seed Rolls

Some of the pavilions you’ll find in this year’s Folklorama are new, reflecting the changes that have taken place in Winnipeg’s population.

Many of the older pavilions, some under a new name, are still with us.

Some pavilions, sadly, are no longer available.

In the June 16 Folklorama post I mentioned that the Mennonite Pavilion is just a memory now.

So are the Slovakia and the Lithuania Pavilions.

For different reasons these pavilions, as well as a few others over the years, have stopped.

We’ll take a look back at a few during this and the next post.

In 1980 the folks at the Slovakia Pavilion wished everyone Vitajte! - Welcome! - to their pavilion, Bratislava, which was in the parish church, Visitation of Our Lady Slovak Church at 353 Mountain Avenue.

The volunteers had displays of creative art, beautiful crystals, intricate embroidery, hand carvings and other crafts representative of Slovakia.

The Slovak Band performed folk music every evening while visitors enjoyed Slovak main dishes such as dumplings, halusky, pirohy and sausages, and desserts, which included Slovak cakes and pastries.

In addition to soft drinks, there were imported drinks - Slivovica, Palenka, Pizenske and Pivo - as well as domestic liquors and beers.

The parish, Visitation of Our Lady Slovak Church, is no longer with us.

Its history shows how immigrants come to Winnipeg, develop a strong community, and then disperse throughout the city, often in a matter of decades.

A Slovak-speaking priest arrived in Winnipeg in 1922. 

In 1937 the people began lobbying for a permanent Slovak-speaking priest.

Father John Rekem arrived in 1949 and construction of the church began in 1952.

The parish thrived at first, but then numbers dwindled as parishioners moved away.

The parish was closed in 1999 and the church is now the Ethiopian Orthodox Church.

In 1980 the Lithuanian Community of Winnipeg said Kvieciame! (We are calling!) in their introduction to their pavilion, Vilnius, in which they displayed objects handcrafted from amber and woven fabrics which were heavily embroidered.

The Lithuanian Pavilion was located at St. Casimir Church at 432 Elgin Avenue.

Entertainment was provided by the Cleveland Octet, a Lithuanian singing group from Ohio, and by Winnipeg’s own Lithuanian Youth Folk Dancers.

Lithuanian music was provided by live musicians between performances.

As with the other pavilions from Eastern Europe, the food was the main attraction.

Guests enjoyed dinners of sausages with potatoes and sauerkraut, as well as Kaldunai topped with sauce, followed by Lithuanian pastries, cakes and cookies.

There were mixed drinks, beer, wine and honey mead, as well as coffee, tea milk and soft drinks.

Founded in 1953, St. Casimir, dedicated in 1956, served the needs of the Lithuanian immigrants in Winnipeg for many years.

The parish came to an end after the death of Msgr. Bertasius in 1999.

The church is now being used by Amazing Grace Ministry.

And so it goes...

About the new pavilions… the current Folklorama50 brochure now includes:

Argentina "Tango" Pavilion

Brazilian Pavilion

El Salvador Pavilion

Mexican Pavilion

Do visit them - they’re a fun and exciting way to learn about our neighbours!

Hints:

Don't have yeast cakes? 

Substitute 1/4 ounce (2 1/4 teaspoons) dry yeast for every ounce (or cake) of compressed yeast.

About the Virtiniai…

The recipe in the program ended with the pinching.

Here’s where it comes in handy to live in the north end of Winnipeg. 

I got some neighbourly hints:

The dough dries out very fast. 

Work 1/4 of it at a time, covering the remainder with plastic wrap.

Drop each dumpling gently into boiling salted water, simmer for about 10 to 15 minutes, then remove with a slotted spoon.

Serve with melted butter, sour cream and crispy bacon.

                        Slovak Poppy Seed Rolls

Place in a measuring cup

1 Cup evaporated milk

2 cakes yeast

Let stand until the yeast dissolves.

Sift into a large bowl

4 Cups flour

1 teaspoon salt

Add

1 teaspoon vanilla

the yeast / milk mixture.

Cut in 

1/2 pound lard or shortening

Add, 1 at a time

4 eggs

Beat well after every addition.

Place the dough in the refrigerator overnight.

Filling

Place in a small bowl

1 egg yolk

2 Tablespoons milk

Place in a medium bowl

1 pound ground poppy seeds

2 Cups sugar

1 Cup seedless raisins

1 teaspoon vanilla

Combine well, adding enough milk to make the filling the right consistency.

Roll the dough out 1/4 inch thick.

Spread the filling over the surface.

Roll like a jelly roll, and place on a cookie sheet.

Brush top with the egg / milk mixture.

Bake in a 350º F oven for 30 to 35 minutes, or until brown.

                        Virtiniai

Meat Filling

Finely chop

2 large onions

Place in a large bowl

1 pound ground beef

1 pound lean ground pork

3 eggs

2 teaspoons salt

1/4 teaspoon pepper

the chopped onions

Blend well.

Dumpling 

Place in a small bowl

4 eggs

1 teaspoon salt

1/2 Cup water

Beat well.

Place in a medium bowl

3 Cups flour

Make a well in the centre.

Add 

the egg mixture

1 teaspoon oil

Stir, with a wooden spoon or by hand, until all is worked together into a dough.

Sprinkle flour over work area and roll dough 1/8 inch thick.

Shape the meat mixture into patties using a tablespoon of mixture for each pattie.

Place pattie on dough near edge about 1 inch apart.

Cut dough into long strips so there is a narrow edge on both sides of the patties.

Cut a second strip the same width and cover the patties.

Cut dough around patties with a small glass or cup.

Seal edges by pinching with fingers.

Folklorama: Blintzes and Seekh Kababs

Blintzes

Goodness, here we are at the end of July!

I hope you’ve been enjoying the recipes of past Folklorama pavilions and that you’re planning on seeing a few - or all - of the pavilions at Folklorama50.

In 1980 Israel displayed its arts and culture in the Shalom Square Pavilion, held in the Y.M.H.A. Community Centre at 370 Hargrave Street.

It was noted in the brochure that the Sabbath would be observed and that the pavilion would be closed from sundown Friday to sundown Saturday, a handy reminder for those who wanted to visit, but weren’t aware of the religious rules.

The Winnipeg Jewish Community Council had arranged for the internationally acclaimed Chair Folk Ensemble to perform Israeli and Yiddish songs and dances.

The cultural displays featured information on Israel, as well as exhibits presented by the Canadian Zionist Federation.

While the entertainment was excellent and the displays were informative, the sponsors knew that the food was the real draw.

The traditional favourites were there: gefilte fish, salami sandwiches, knishes, dill pickles, matzah, hamantashen, apple strudel, moon cookies and halavah.

They also added new items to their menu: cherry and blueberry blintzes, giant and salty bagelach (pretzels), and an assortment of candies, both sweet and sour.

Beverages ranged from Israeli wine (red and white), Israeli beer, and Sabra (a chocolate-orange flavoured liquor), to soft drinks and coffee.

Shalom!

In 1980 the India Pavilion, sponsored by the India Association of Winnipeg Inc., made full use of the classrooms at R. B. Russell Vocational School at 364 Dufferin Avenue for their large number of cultural displays. 

Colourful sarees (the common costume of women in India), floral design, handicrafts, artifacts, jewelry, Indian spices and herbs, books for children, posters of historical sites, fashions of India, and wall displays explaining the Indian system of mathematics and science filled the rooms.

Classical Indian dances and Folk dances from various regions of India were performed by dancers in colourful costumes, who were accompanied by East Indian music.

Intricate foot work and hand gestures conveying emotions and ideas, an important part of the dances, held everyone's attention.

The hostesses greeted guests with a warm Swagatum as they joined the lines for ‘East-Indian’ curried meat and rice, as well as a variety of curries divided into chicken, beef and vegetables.

Taj Rum and Calcutta Dry Gin for the full experience, as well as local beverages - both hard and soft - were available, as were desserts which included gulab-jamun, a pastry made with milk, then shaped into balls, fried and served with sweet syrup.

In the current Folklorama50 brochure there are still an Israel Pavilion - Shalom Square, and an India Pavilion, as well as the Punjab Pavilion and the Tamil Pavilion.

Hints:

The recipe said that oil is best for greasing the pan for the leaf for blintzes.

                        Blintzes  

Leaf

Combine in a small bowl

1 1/2 Cups flour

1/2 Cup cornstarch

1/4 teaspoon baking powder

Place in a large bowl

6 eggs

2 Cups water

2 Cups milk

1/2 teaspoon salt

Beat together.

Add the dry mixture and beat well.

The batter should be thin. Add water if necessary.

Lightly grease a pan with oil and heat until hot.

Pour enough of the batter into the prepared pan to form a thin leaf, tilting the pan from side to side so that the batter spreads evenly.

Cook until the top is dry and slightly blistered. 

Turn onto a clean cloth, cooked side up.

Filling

Combine in a small bowl

any canned pie filling

1 Tablespoon lemon juice

dash of cinnamon

grated lemon peel or dash of orange peel

Place a tablespoon of the filling in the centre of a leaf, fold sides to centre, and roll up.

When ready to use, fry lightly in butter.

Serve with sour cream and fruit.

                        Seekh Kababs  

Place in a medium bowl

1 medium onion, chopped finely

2 green chillies (hot), chopped finely

1 teaspoon lemon juice

salt to taste

Blend until it is a fine paste.

Add

1 pound lean ground beef

Blend well.

Grease a skewer with melted butter.

Take a scoop of the meat mixture and wrap around the skewer.

Repeat with remaining skewers and meat.

Barbecue or broil.

Serve garnished with sliced onions, tomatoes, mushrooms, and green peppers.