Kebab or Kabab is a meat dish originated from Persia. The meats are threaded in skewers and grilled in open fire. The traditional meat used for kebabs are lamb, however, this also depends on the meat availability, taste, cultures, belief, etc and lamb is not the only meat used for kebab anymore. Kebab is such a popular dish worldwide and you will see chicken, beef, goat, pork, fish and even tofu as kebab!
Kebab is usually pretty simple to prepare. The meat is often marinated and then grill to the doneness you prefer. Great on its own or to accompany dishes like rice, flat breads like naan or chapatis and even with green salad. Tikka kebab is so simple, good and most people find it fun to eat too.
- 1 1/2 to 2 lbs boneless lamb shoulder
- 1/2 cup plain (full or reduced fat) yogurt
- 2 tsp minced garlic or garlic mashed to a paste
- 2 Tbsp fresh lemon juice
- 1 tsp ground coriander
- 1 Tbsp vegetable oil
- About 2 tsp salt
- 1/4 to 1/2 tsp cayenne
- 1/4 to 1/2 tsp freshly ground black pepper (optional)
- Lime or lemon wedges
- Trim the lamb of excess fat and cut into approximately 3/4-inch cubes. Set aside in a large bowl
- In a small bowl, mix together the yogurt, garlic, lemon juice, coriander, oil, 1 tsp of the salt, the cayenne, and black pepper, if using. Pour over the lamb, then stir with a spoon or with your hands to get all the meat surfaces coated with marinade. Cover and refrigerate for at least 2 hours, or for as long as 12 hours
- Prepare a charcoal or gas grill. Slide the lamb cubes onto 6 to 8 flat metal skewers if you have or use bamboo skewers. Grill over moderate heat, turning occasionally, until browned on the outside and succulent pale pink in the center (of cooked right through, if you prefer)
- Just before serving, sprinkle about 1 tsp salt over the lamb. Slide the meat off the skewers, or serve on the skewers and allow guests to slide the meat off. Put out lime wedges so guests can squeeze on fresh juice