Street Food
Grilled Skewered Lamb
Ingredients
- - 600 g (1.3 lb) lamb leg or shoulder, cut into 3 cm (1 1/4 in) cubes
- - 1 onion, grated
- - 2 tbsp olive oil
- - 2 tbsp plain yoghurt
- - 1 tsp ground cumin
- - 1/2 tsp ground coriander
- - 1 tsp salt
- - 1/2 tsp black pepper
- - metal or soaked wooden skewers
Method
- Combine the grated onion, olive oil, yoghurt, cumin, coriander, salt and pepper in a bowl.
- Add the lamb cubes and mix thoroughly to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavour.
- Thread the lamb onto skewers, leaving a little space between pieces for even cooking.
- Grill over medium-high heat, turning occasionally, for 10-12 minutes until browned outside and cooked to your liking inside.
- Rest for a few minutes before serving.
Native Name: Kabab-e Barreh
Cultural Background: Small skewered pieces of meat cooked quickly over an open fire were practical food for soldiers, travellers and
market stalls alike across the ancient Persian world, needing little more than a fire and a metal or wooden
skewer. Greek writers who encountered Achaemenid Persian armies noted their soldiers roasting meat this way
in camp.
Tips:
– Don't overcrowd the pieces on the skewer, or they'll steam rather than char nicely.
– Let the meat come closer to room temperature before grilling for more even cooking.
Variations:
– Alternate lamb with pieces of onion or capsicum on the skewer.
– Serve wrapped in flatbread with fresh herbs for a simple hand-held meal.
Storage: Refrigerate cooked leftovers in an airtight container for up to 2 days.
Reheating: Reheat briefly in a hot pan or under a grill until warmed through, taking care not to overcook.
Nutrition: Per serving: approx. 320 kcal, 30 g protein, 3 g carbohydrate, 21 g fat, 0.5 g fibre.
FAQs:
Q: Can I cook these in the oven if I don't have a grill?
A: Yes, cook under a hot oven grill (broiler) for a similar time, turning once, until well browned.
Q: Can I use chicken instead of lamb?
A: Yes, chicken thigh works well with the same marinade; reduce cooking time slightly since chicken cooks faster than lamb.