Marinated lamb kebabs with chili yogurt sauce
Votes: 1
Time: 1 hour 8 minutes
Complexity: average
Complexity: average
Marinated Lamb Kebabs with Chili Yogurt Sauce - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.2 kg lamb shoulder, diced into 2.5 cm cubes
- 1 diced sweet onion
- 2 chopped cloves of garlic
- Zest of 1 orange
- Juice of 3 oranges
- 2 tablespoons chopped fresh mint
- 1/4 cup olive oil
- Salt and ground black pepper
Yogurt sauce with chili:
- 1 cup of yogurt
- 2 crushed cloves of garlic
- 2 tsp roasted and ground cumin seeds
- 1 tbsp roasted chili powder (see note) recipe spice mixes with chili pepper)
- Salt and ground black pepper
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Recipes with similar ingredients: mutton, onions, garlic, Orange zest, Orange juice, cumin, chili pepper, yogurt, mint
Cooking the dish according to the recipe:
- To make the shashlik, thread the lamb pieces onto 6 large metal skewers, alternating them with onions. Place the skewers in a large baking dish.
In a small bowl, combine the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes and up to 2 hours. - While the lamb is marinating, prepare the yogurt sauce. In a bowl, combine the yogurt, garlic, cumin, and chili powder. Season with salt and pepper to taste. Refrigerate until serving.
- To grill the kebabs, oil the grill and heat it well.
If using a gas grill, preheat it to high heat. If using a charcoal grill, let the coals burn down until they are covered with a layer of gray ash. The grill is ready when you can hold your hand over the surface for no more than 5 seconds.
Remove the lamb from the marinade and shake well. Place the kebabs on the grill and cook, turning once or twice, for 6-8 minutes for medium-rare.
Place the skewers on a serving plate and garnish with mint sprigs. Serve warm with the sauce.
Categories:
recipe / Grill, barbecue / Grilled meat / Sauces / Dips / Hot sauces / / Indian cuisine
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