Middle Eastern Lamb Kebabs | Pika Chakula

Middle Eastern Lamb Kebabs

2013-06-04

Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup whole milk plain yogurt
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt, plus more for seasoning the meat
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning the meat
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds leg of lamb meat, trimmed of fat, tendons, and gristle and cut into 1-inch pieces
  • 8 to 10 (10-inch) wooden or metal skewers

Method:

  1. Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine. Add lamb and toss until thoroughly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.
  2. Remove lamb from refrigerator and let come to room temperature, about 30 minutes. Meanwhile, if using wooden skewers, soak in water at least 30 minutes before using.
  3. Heat grill or seasoned grill pan to medium heat. Meanwhile, thread each skewer with 5 to 6 pieces of lamb, separating pieces by about 1 inch. Season lamb skewers with kosher salt and freshly ground black pepper. Coat the grill with a thin layer of oil, and grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly. Remove from grill and serve.

 

source:

Print Friendly

Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe



Related Recipes:
  • Lamb and sweet potato fritters with spiced yoghurt

    Lamb and Sweet Potato Fritters with Spiced Yoghurt

  • Tandoori barbecued lamb

    Tandoori Barbecued Lamb

  • Roasted Lamb with Rosemary

    Roasted Lamb with Rosemary

  • 5

    Step by Step How to Make Lamb Biryani

  • Grilled Lamb Chops with Wine Sauce

    Grilled Lamb Chops with Wine Sauce

show