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The marinade for these lamb kebabs comes together quickly, with Madras Curry Powder as the star ingredient plus oil, vinegar, fresh ginger, fresh garlic and salt. The timing on marinating the lamb is flexible as well. It's perfect for a weeknight or a weekend BBQ.
These skewers are great on the grill, but you can also make them using a grill pan or your oven.
This recipe is one of a few we shared with Sunset for their website. Check out the video: 3 Marinade Ideas for Lamb Kebabs!
Photo credit: Thomas J. Story for Sunset
Makes about 5 servings
1 ½ lbs boned lamb shoulder or leg of lamb, cut into 1-in. cubes 2 teaspoons kosher salt, divided1/4 cup canola oil1/4 cup white wine vinegar 3 tablespoons Madras Curry Powder 3 garlic cloves, minced 1 piece fresh ginger (about 1 in.), peeled and grated
1 cup unflavored yogurt 1 garlic clove, minced 1 ½ tablespoons lemon juice ¼ teaspoon kosher salt
Naan bread Cilantro sprigs and mint leaves
Sprinkle lamb with 1 teaspoon salt. In a bowl, whisk together oil, vinegar, remaining 1 teaspoon salt, the curry powder, garlic, and ginger. Add lamb and toss to coat. Chill, covered, at least 4 hours or overnight.Prepare yogurt sauce: In a bowl, combine yogurt, garlic, lemon juice, and salt. Chill until used (up to 1 day).About 30 minutes before cooking, soak 10-in. bamboo skewers in water and let meat stand at room temperature. To grill:Heat a grill to medium-high, or set a grill pan on the stove over medium-high heat.Remove lamb from marinade (discard marinade) and thread onto skewers. Grill (covered if on an outdoor grill), turning occasionally, 7 to 8 minutes total for medium-rare.In the oven:Preheat oven to 350. Bake on a foil-lined baking sheet for 12-15 minutes. Serve with yogurt sauce, naan bread, cilantro sprigs, and mint leaves.
This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda.
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