Grilled Lamb Kababs

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

For this week I have a quick and delectable recipe for you – Grilled Lamb Kababs. Now this dish tastes best if you can marinate the Lamb overnight so do try to plan ahead. The Kababs go very well with a cool salad so please check my recipe for Romaine Salad with Basil and Nuts on the blog.

For this recipe I thought it will be good to include some tips on cooking, storing and handling the raw meat so do check the Handling Raw Meat with Safety article for all the important information.

If you are looking for a reason not to be a vegetarian, this recipe is perfect for you. So heat up the grill and be ready to enjoy a lip-smacking dinner.

Ingredients:

• Lamb - 1 pound, cut into 1 inch cubes
• Tandoori Masala - 2 teaspoon
• Onion Powder - 1 teaspoon
• Garlic Powder - 1 teaspoon
• Ginger Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Salt - (to taste) about ½ teaspoon
• Black Pepper Powder - 1 teaspoon
• Turmeric Powder - ½ teaspoon
• Olive oil – 3-4 tablespoon
• Kewra water – 1 tablespoon
• Vinegar/ Yogurt – 5 tablespoons
• Papaya – half pureed
• Mace – ½ teaspoon

Let’s do a little prep:

• In a small bowl mix all the spices (Tandoori Masala, Onion Powder, Garlic Powder, Ginger Powder, Red Chili Powder, Salt, Black Pepper Powder, Mace and Turmeric Powder) with the Olive Oil, Kewra water, Vinegar and Papaya puree.
• Coat this marinade all over the Lamb pieces. Use all of the marinade as a lot of it drips while grilling. 
• Cover and refrigerate for at least 4 hours and up to 24 hours.

Directions for Grilling the Lamb Kababs:

• Make sure to use a clean grill and keep an oven safe dish lined with an aluminum foil nearby to transfer the grilled Lamb Kababs.
• Preheat the Grill on medium heat. 
• Oil the grates with a cooking spray (oil it well to prevent any sticking).
• Thread the Lamb Kababs on the skewers, leaving a small space between each item. Discard the marinade.
• Cook for about 20 minutes (for medium well) and keep turning the sides after every 5- 7 minutes. This allows for an even cooking.
• Serve it with a side of cool salad and a lemon wedge

Tips:

• You can use Ginger, Garlic and Onion paste instead of powders but they will add more moisture to the Kababs so you may want to brush the Kababs with the marinade once while you are grilling.

Recommended Reading:

• Romaine Salad with Basil and Nuts
• Handling Raw Meat with Safety
• Picnic at Smithville Lake, Missouri
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• Indian Salad
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• Cream of Asparagus Soup
• Egg Salad (not to be afraid of when you are on Keto diet)
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• Tandoori Masala
• Goat Dhansak (Mutton with Red Lentils)
• Grilled Tandoori Shrimp
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)