Afghani lamb kebab skewer
1 HOUR + MARINATING SERVES 4 | A LITTLE EFFORT |
This recipe calls for a lot of cucumber skins – use the cucumber middles to pad out a gazpacho or in a cooling kachumber salad to go alongside these kebabs. You can find recipes for both at Omagazine.com.
green pepper 1, chopped into 4cm squares onion ½, chopped into 4cm squares KEBAB lamb leg (very lean, trimmed of all fat) 500g pineapple juice 1 tbsp lamb fat 100g (ask the butcher) green chilli ½, finely chopped garlic finely chopped to make 1½ tbsp ground cinnamon 1 tsp black peppercorns crushed to make 1½ tbsp
lemon 1, ½ juiced,
1/2 to squeeze over vegetable oil
1 tbsp CUCUMBER CHUTNEY
cucumber skins 300g (about 3 cucumbers) mint a small bunch, leaves picked
ground cumin 2 tsp green chilli finely chopped to make 2 tsp am choor powder (dried mango powder) 1 tsp (see cook’s notes) black peppercorns crushed to make 1 tsp
lemon juice 2 tbsp olive oil 50ml sugar (any kind) a pinch
• Finely dice the lamb into ½cm cubes and put 1/2 into a bowl. Mince the remaining lamb by repeatedly running a large knife over it until it is finely chopped. Tip into a bowl and mix with the larger chunks, then pour in the pineapple juice, mix again and marinate for 2 hours. Finely chop the lamb fat and chill.
• Add the fat and remaining kebab ingredients to the meat and mix well. Marinate for a few more hours but preferably overnight.
• Put all of the cucumber chutney ingredients into a food processor with some seasoning and whizz until completely smooth. Season to taste with sugar and a little more salt or lemon juice. Cover and chill until needed.
• Season the kebab mixture heavily, mix, then form into 8 x 10cm-long sausages. Push a piece of pepper onto a metal skewer, followed by a sausage, slices of pepper and onion, more meat and finally more onion or pepper. Repeat with the remaining 3 skewers. • Heat a grill (or BBQ in warmer weather) to high, then cook the kebabs for 5 minutes on each side until charred and cooked through. Serve with the chutney and lemon half to squeeze over.
PER SERVING 694 KCALS | FAT 62.6G SATURATES 24.4G | CARBS 4.3G | SUGARS 3.5G FIBRE 3.1G | PROTEIN 26.8G | SALT 1.5G