Lamb Mishkaki
Kosher salt, to taste 2 lb (32 oz) lamb shoulder, cut into 2-inch pieces
Star Tested At the restaurant, Feerasta uses lamb shoulder but you can substitute chicken or beef (top sirloin is a well-marbled cut perfect for grilling).
If using wooden skewers on the grill, be sure to soak them in water for at least 30 minutes beforehand so they don’t burn. The yogurt marinade, which is also a great dip, can be made a day in advance (Feerasta says this will also help the flavours meld). 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) coriander seeds 2-inch (5 cm) piece fresh ginger, peeled 6 garlic cloves 1 medium yellow onion, diced 1/4 cup (60 mL) packed fresh mint leaves, roughly chopped 1/2 cup (125 mL) packed fresh cilantro leaves and stems, roughly chopped 2 tbsp (30 mL) tamarind paste 1/2 cup (125 mL) plain yogurt 1 tbsp (15 mL) fresh lime juice 1/2 tsp (2 mL) granulated sugar In a skillet over medium-low heat, toast cumin and coriander seeds until fragrant, frequently shaking pan to prevent burning, about 30 seconds to a minute.
Transfer toasted seeds to a mortar and pestle or spice grinder and grind into a powder. Add spices to a food processor along with ginger, garlic, onion, mint, cilantro, tamarind paste and yogurt. Blend until smooth. Add lime juice, sugar and salt to taste.
Transfer marinade to a large bowl. Add meat and marinate in refrigerator for 30 minutes.
Remove bowl from fridge and thread meat on to skewers, scraping off any excess marinade. Grill over medium-high heat, rotating occasionally, to desired doneness, about 5 minutes for medium-rare. Let rest for a few minutes before sliding meat off the skewers and cutting into thin slices. Serve with warm flatbread.
Makes 4 servings. karonliu@thestar.ca