lamb kebab.

Spicy and aromatic grilled chunks of lamb, although really any kind of meat will work. Kebabs have a wide range of variations when it comes to spices, flavor profiles, meats, and preparation methods. In this particular recipe, the marinade used is closely aligned with the spices and preparation techniques commonly found with South Asian cuisine, including regions like India, Pakistan, and the Maldives. However, it's worth noting that grilled meat on skewers is found basically all around the world.

Ingredients:

  • 2lbs lamb shoulder/leg, cut into 1 1/2 - 2” cubes.

marinade:

  • 2 tbsp fennel seed.

  • 1/2 star anise.

  • 1 tbsp cumin seed.

  • 1 tbsp coriander seed.

  • 1/2 tbsp chili powder.

  • 1 tsp turmeric powder.

  • 1 tsp cayenne powder.

  • 1 tsp smoked paprika.

  • 1 green chilli, grated.

  • 5 garlic cloves, grated.

  • 2” gnob ginger, grated.

  • 2 tbsp, grated apricot/stone fruit.

  • 1 1/2 tbsp malt/date vinegar.

  • 3 tbsp Greek yogurt, (the higher the milk fat %, the better.)

  • kosher salt.

  • lemon juice.

  • ghee.

Equipment:

  • charcoal/gas grill.

  • metal skewers.

Yield:

Execution:

  1. marinade.

  • Generously season the lamb with salt.

  • Toast the fennel, cumin, star anise and coriander seed over medium heat in a small saucepan until aromatic, grind in a spice grinder until fine.

  • Combine all of the marinade ingredients into a food processor and mix until everthing is well combined.

  • Add 1 tbsp of the ground spices to the mariande and add to the meat.

  • Let marinate for 4-8 hours.

  • Optionally, you can reserve a few tablespoons of the marinade and add that to a separate container of chopped vegetables such as bell peppers, onions, mushrooms or really any vegetable and grill them separately.

2. cook.

  • Preheat a charcoal/gas grill until hot.

  • Skewer the lamb and grill until the interior is cooked thoroughly or until the thickest piece of lamb has reached 130°F and the outside has achieved an even dark brown/char.

3. optional; rendered lamb fat.

  • If you are butchering and deboning your own lamb, reserve the fat and keep to the side. If you are purchasing lamb from a butcher shop and the meat is cubed before hand, ask the butcher to keep the trimmed fat in a separate bag.

  • Add the fat to a small saucepan, just barely cover with cold water and set to medium heat.

  • Create a cartouche and place on top; HOW TO MAKE A CARTOUCHE - simple - YouTube.

  • Keep cooking until all the water has evaporated, once this happens reduce the heat to low and continue to cook until the all of the bits of fat and meat turn brown, strain the fat through a fine mesh sieve.

  • Add the fat to a new saucepan and add an equal amount of ghee. (For 2lbs of lamb shoulder ou should end up with about 3-4 tbsp of excess fat.

  • To this add 3 garlic cloves, 2 dried red chillies, 1 tsp cumin seed, 1 tsp coriander seed, 1 small bunch of coriander stems and cook over low heat for about 10 minutes or until very aromatic, be careful not to burn anything.

  • Strain this fat once more and use to brush on the lamb while grilling.

suggested:

naan.

chickpea masala.