Lamb kebabs are a traditional Turkish dish that is usually cooked on a skewer. The meat is marinated in spices and then grilled and served in pita bread with yogurt sauce.
The first time people started making these kebabs was around 2000 years ago when they were recorded by the Romans. The Romans made them with figs, wine, honey, and other spices and they would throw them into the embers. Nowadays people make lamb kebabs quite differently, but the idea of throwing them onto a grill never leaves the recipe.
Kebabs have become more popular in recent years because of their versatility. You can put whatever you want on top of it to give it an extra kick or flavor – like tzatziki sauce or naan. You can use this recipe to make lamb vindaloo
Instead of an oven, you can also grill them on an outdoor grill.
- 500 g Boneless Lamb
- 3 tsp Oil - 3 tsp
- 4 to 5 Wooden Skewers soaked in water for 30 minutes
For the marinade:
- 1 1/2 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 2 tsp Garam Masala Powder
- 1/4 cup Plain Yogurt
- as per taste Salt
- handful Mint Leaves
- handful Coriander Leaves
- 3 tsp Oil
- Cut the lamb into one inch cubes.
- Mix all the ingredients for the marinade in a large bowl.
- Add the lamb cubes and mix well.
- Ensure the lamb pieces are evenly coated and keep aside for 3 hours. Keep this covered and refrigerate if needed. Remember to keep it outside before cooking so that it comes to room temperature.
- Preheat the oven to 450F.
- Thread the lamb pieces on the skewers.
- Place them on a greased baking tray lined with sheet.
- Bake for 10 minutes and turn it around.
- Cook for another 5 minutes for medium or 10 minutes for well done.
- Insert a knife through the lamb and if it is slightly pink, then it is medium done and if it is dark pink inside, it is well done.
- Remove and cool down to room temperature.
- Serve with mint chutney.