Lamb kebab is a popular dish in many Middle Eastern, Mediterranean, and South Asian cuisines. It's made from tender pieces of lamb, often marinated in a blend of spices, herbs, and sometimes yogurt, and then grilled or cooked on skewers over an open flame. The dish is known for its rich, smoky flavor and juicy texture. Here’s a simple overview of the key elements:
Ingredients for a basic lamb kebab:
- Lamb: Use shoulder or leg meat for its balance of tenderness and flavor.
- Marinade: Olive oil, lemon juice, garlic, cumin, coriander, paprika, and fresh herbs like parsley or cilantro.
- Skewers: Metal or wooden skewers (soaked in water if wooden to prevent burning).
Steps:
- Prepare the lamb: Cut the lamb into bite-sized cubes.
- Make the marinade: Mix olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, pepper, and fresh herbs.
- Marinate the lamb: Coat the lamb cubes in the marinade, cover, and let it sit for at least 2 hours (or overnight for best results).
- Skewer the meat: Thread the marinated lamb onto skewers, alternating with vegetables like bell peppers, onions, or cherry tomatoes for variety.
- Grill the kebabs: Cook over a hot grill, turning frequently until evenly cooked. The lamb should be charred on the outside and tender on the inside.
- Serve: Serve with flatbread, rice, or a fresh salad, along with yogurt sauce or tahini.
Variations:
- Shish kebab: Classic Turkish version, with chunks of lamb or beef.
- Kofta kebab: Ground lamb mixed with spices, shaped into a sausage form on skewers.
- Persian kebab: Often served with saffron rice and grilled tomatoes.
Would you like a more specific recipe or tips for cooking lamb kebabs?
