and Shish Kebabs
Lamb kebab is a favorite meal or appetizer that comes from the Mediterranean or the Middle East.
And the traditional meat for a kebab is lamb, but you can use a variety of meats or seafood.
Shish kebabs are usually associated with marinated cubes of meat and vegetables on skewers.
However, in the Middle East kebabs include other variations such as ground meat with spices on a skewer. This variation reminds me of a skinny meatloaf on a stick!
My father makes a really simple and great tasting beef shish kebab that he cooks on the grill. He is a grill master!
Marinate the cubes of meat overnight for extra flavor. Also, some people like to brush on a little marinade while the shish kebabs are grilling.
- 2 lb. 2 oz. of 100% Grass Fed Tenderloin Beef or Top Sirloin (1 1/2 inch cubes)
- Or use Spring Lamb instead of the Grass Fed Beef
- 1/2 an Organic Red Onion (cut into large pieces)
- 3 Firm Organic Tomatoes (cut into quarters)
- 2 Organic Red, Orange, or Yellow Peppers (cut into large pieces)
- 1 Tbsp. Organic Garlic Cloves (minced)
- 1 Tbsp. Organic Fresh Cilantro (finely chopped)
- Optional: 1 tsp. Sea Salt (or to taste)
- 1/2 tsp. Ground Black Pepper
- 1/4 cup Organic Extra Virgin Olive Oil
- To a bowl add minced garlic, chopped cilantro, seasoning, and olive oil - mix together.
- Then add in the cubed meat and mix again - let meat marinate for a few minutes.
- Alternate the meat with the vegetables and tomatoes on a metal skewer.
- Then grill your shish kebabs for 12 minutes on a hot grill.
- Be sure to turn skewer every 3 minutes to keep vegetables from charring too much.
I have no idea where you would find skewers that look more like
swords, but maybe a specialty kitchen shop would be able to order them
Stainless steel and wooden skewers are probably the most common
choices for skewers.
Just be sure to soak your wooden skewers 20 to 30
minutes in water before using them.
Lamb Kebab - Pakistani Kebabs
*The ideal fat content would be around 20% fat and you can even mix ground lamb with ground beef to make this lamb kebab.
- 1 pound 100% Grass Fed Ground Lamb or 100% Grass Fed Ground Beef
- 1 Medium Yellow Onion (finely chopped)
- 1/4 cup Organic Cilantro & Mint (freshly chopped)
- 2 Medium Green Chilis (blend and make a paste)
- Cumin Powder, Coriander Powder, Cayenne Pepper, and Sea Salt (all to taste)
- 1 Tbsp. of Organic Ginger Garlic Paste
- Squeeze out the excess liquid from the chopped onions (preferably using a cheesecloth or just use your hands).
- Add all the ingredients to a mixing bowl and mix together with your hands - refrigerate for 3 hours to marinate meat.
- Then remove from fridge and shape a mound of marinated meat on a skewer by quickly spreading and squeezing the meat with your hand (create grooves by pressing down diagonally with your middle finger).
- Then place the "meat on skewers" on an oiled rack. Be sure there's a pan placed underneath to catch the meat drippings.
- Bake in an oven set at 350 to 375 degrees F. for approximately 20 minutes or until done.
- At the 10 minute mark, brush meat with a little oil and turn the "meat on skewers" so they cook evenly.
- Serve your lamb kebabs with the yogurt Raitha.
Yogurt Raitha Ingredients:
- 1 cup of 100% Grass Fed Whole Plain Yogurt (or Indian yogurt)
- Fresh Organic Cilantro, Mint, and 1 or 2 Green Chilis (blended together to make a paste)
Yogurt Raitha Instructions:
- Combine the paste with the yogurt in a bowl.
- Optional: Thin with water and add a little salt.
*You can make a longer and thinner lamb kebab or make a shorter and thicker kebab. It is
really up to you.
You can even omit the skewers if you don't have any.
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