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Posts Tagged ‘Lamb kebabs’

Lamb kebabs with cumin & coriander

Delicious Indian kebabs cooked over charcoal. We’ve had an Indian theme going on all week at our house. Serve these with raita and naan breads.

Wine Suggestion: a juicy, easy red with an open texture and something with Syrah/Shiraz and or Grenache strikes a good balance with spices that match the smokey, warmly spiced kebabs. Tonight was the Secateurs Red, a Cinsault Shiraz Grenache blend from Swartland which we’ve not had for a while and I’m not sure why, it was delicious.

Lamb kebabs with cumin & coriander – serves 4

  • 600g lamb shoulder, trimmed and cut into bite-sized pieces
  • 3½ cm piece of ginger, peeled and roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 tbsp rapeseed oil
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp ground cinnamon
  • zest of a lemon
  • 1 tbsp lemon juice

Bash the garlic and ginger in a pestle and mortar with a pinch of salt to make a paste.

In another bowl mix the oil with the ginger and garlic paste, the spices, 1 tsp of salt and the lemon zest and juice. Pour this marinade over the lamb and mix well.

Thread the lamb onto skewers and barbecue for about 10-12 minutes. Rest for a few minutes before serving.

(Original recipe from Made in India by Meera Sodha, Fig Tree, 2014.)

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Lamb shoulder kebabs

These lamb kebabs from The Saffron Tales by Yasmin Khan are fabulous cooked over hot coals. Ask your butcher for lamb neck, it’s cheap and really tasty. Good served with saffron rice, herby salad and yoghurt with cucumber and mint. They were also good stuffed into some warm flatbreads with a radish and broad bean salad (see pic below).

Wine Suggestion: We chose the Poggio ai Ginepri which is a Cabernet, Syrah & Merlot blend from Bolgheri in Tuscany. The classic Bordeaux blend with the infusion of Syrah creates a balance of power and juiciness that works with the BBQ smokiness and the moist lamb with a good earthy spice that compliments the herbs and spices in the marinade.

Dr Asaf’s Juicy Lamb Kebabs – serves 4

  • 4 tbsp natural yoghurt
  • 1 small onion, finely grated
  • 1 garlic clove, crushed
  • ½ tsp oregano
  • 1 tbsp olive oil
  • ¾ tsp sumac, plus extra to garnish
  • a generous pinch of cayenne pepper
  • 1¼ tsp sea salt
  • 1 tsp black pepper
  • 800g lamb neck fillet, cut into 2.5 cubes
  • 4 tomatoes, halved

Mix the yoghurt, onion, garlic, oregano, oil, sumac, salt and pepper together in a large bowl. Stir in the lamb pieces until well coated then cover with cling film and leave to marinade in the fridge for 2-3 hours. Don’t skip this as it will make the meat nice and tender.

Preheat the barbecue. Thread the lamb onto metal or wooden skewers (wooden ones need to be soaked for about 20 minutes before using). Cook the lamb kebabs and the tomato halves on the barbecue for 5-7 minutes or until cooked through.

Rest the meat for a few minutes and sprinkle with some more sumac before serving.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

Lamb kebabs with radish salad

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