Lamb Kebab Skewers Recipe

Afghani lamb kebab skewer

  • serves 4
  • Easy

Check out this flavoursome lamb kebab recipe with fiery cucumber chutney. These impressive lamb skewers are from chef Karam Sethi at new Indian restaurant, Brigadiers

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*This recipe is gluten-free according to industry standards

Am choor or dried mango powder is used as a citrussy seasoning. It can be found at Asian grocers and on amazon.co.uk.

 

This recipe calls for a lot of cucumber skins – use the cucumber middles to pad out a gazpacho or in a cooling kachumber salad to go alongside these kebabs. You can find recipes for both at olivemagazine.com.

Ingredients

  • green pepper 1, chopped into 4cm squares
  • onion ½, chopped into 4cm squares

KEBAB

  • lamb leg (very lean, trimmed of all fat), 500g
  • pineapple juice 1 tbsp
  • lamb fat 100g (ask the butcher)
  • green chilli ½, finely chopped
  • garlic finely chopped to make 1½ tbsp
  • ground cinnamon 1 tsp
  • black peppercorns crushed to make 1½ tbsp
  • lemon 1, ½ juiced, ½ to squeeze over
  • vegetable oil 1 tbsp

CUCUMBER CHUTNEY

  • cucumber skins 300g (about 3 cucumbers)
  • mint a small bunch, leaves picked
  • ground cumin 2 tsp
  • green chilli finely chopped to make 2 tsp
  • am choor powder (dried mango powder) 1 tsp, see notes below
  • black peppercorns crushed to make 1 tsp
  • lemon juice 2 tbsp
  • olive oil 50ml
  • suagr (any kind) a pinch

Method

  • Step 1

    Finely dice the lamb into ½cm cubes and put 1/2 into a bowl. Mince the remaining lamb by repeatedly running a large knife over it until it is finely chopped. Tip into a bowl and mix with the larger chunks, then pour in the pineapple juice, mix again and marinate for 2 hours. Finely chop the lamb fat and chill.

  • Step 2

    Add the fat and remaining kebab ingredients to the meat and mix well. Marinate for a few more hours but preferably overnight.

  • Step 3

    Put all of the cucumber chutney ingredients into a food processor with some seasoning and whizz until completely smooth. Season to taste with sugar and a little more salt or lemon juice. Cover and chill until needed.

  • Step 4

    Season the kebab mixture heavily, mix, then form into 8 x 10cm-long sausages. Push a piece of pepper onto a metal skewer, followed by a sausage, slices of pepper and onion, more meat and finally more onion or pepper. Repeat with the remaining 3 skewers.

  • Step 5

    Heat a grill (or BBQ in warmer weather) to high, then cook the kebabs for 5 minutes on each side until charred and cooked through. Serve with the chutney and lemon half to squeeze over.

This recipe calls for a lot of cucumber skins – use the cucumber middles to pad out a gazpacho or in a cooling kachumber salad to go alongside these kebabs.


Check out more of our best Indian recipes here...

Indian Burrito Recipe

Nutritional Information

  • Kcals 694
  • Fat 62.6g
  • Saturates 24.4g
  • Carbs 4.3g
  • Sugars 3.5g
  • Fibre 3.1g
  • Protein 26.8g
  • Salt 1.5g
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