Posted on | August 11, 2011 | No Comments
This meal makes my mouth water just thinking about it. The lamb was tender and had a wonderful flavour due to the delicious marinade. The marinade combines yogurt with cumin and chili powder. Also added are some minced onion, garlic, as well as lemon juice and olive oil. Doesn’t that sound good? I love the Middle Eastern cuisine…
Served with a salad and/or some grilled vegetables on the side, you’ll have yourself an excellent meal which is not only healthy but absolutely delicious. I served this Summer salad with Watermelon and Mint and some grilled zucchini on the side.
The meat needs to be marinated for about a day in the refrigerator. So plan in advance if you want to make this dish. It’s worth it!
Ingredients for 4 servings / 8 Shish Kebab
- 2 large onions
- 1 cup plain yogurt
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tbsp grated garlic
- 2 tbsp cumin
- 1/4 tsp chili powder
- salt, pepper to taste
- 2 lb lamb, boneless
Cut the lamb into chunks about 1 inch/2.5 cm big or desired size.
Finely mince half an onion and put it in a bowl. Add the yogurt, olive oil, lemon juice, garlic, cumin, and chili powder. Mix. Season to taste with salt and pepper. Taste the marinade and adjust the seasonings to your liking.
Add the lamb to the marinade and let it sit in the refrigerator for a few hours or overnight.
If using wooden skewers, soak them in water for several minutes before using them.
Cut the remaining onions into eighths and separate them. Then thread a piece of onion onto a skewer followed by a piece of meat. Repeat until all the meat and onion has been threaded onto skewers. You should have about 8 skewers. Brush the remaining marinade onto the shish kebab.
Grill until done.
Source: slightly adapted from ‘The Best Recipes in the World’ by Mark Bittman