Ingredients with Measurements:
- 1 lb. boneless lamb, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1 onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 lemon, cut into wedges
Special Equipment Needed:
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-Step Instructions:
1. In a large bowl, whisk together the yogurt, olive oil, lemon juice, cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne pepper.
2. Add the lamb cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours.
3. Preheat the grill to medium-high heat.
4. Thread the marinated lamb cubes onto skewers, alternating with onion wedges and bell pepper pieces.
5. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
6. Remove the kebabs from the grill and sprinkle with the chopped cilantro, mint, and parsley.
7. Serve the kebabs with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Marinating time: 1-24 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 305
- Fat: 17g
- Carbohydrates: 8g
- Protein: 29g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- If you don't have fresh herbs, you can use dried herbs instead (use 1/3 of the amount).
- Red and green bell peppers can be substituted with other vegetables such as zucchini, mushrooms, or cherry tomatoes.
Variations:
- Add diced potatoes to the skewers for a heartier meal.
- Make a yogurt sauce to serve with the kebabs by mixing together yogurt, lemon juice, garlic, and salt.
- Use the same marinade and grill the lamb chops instead of making kebabs.
Tips and Tricks:
- Don't overcook the lamb or it will become tough and dry.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Make sure to cut the lamb into evenly sized cubes to ensure even cooking.
- If you don't have a grill, you can also cook the kebabs in the oven on a baking sheet at 400°F for 15-20 minutes.
Storage Instructions:
- Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the kebabs, place them on a baking sheet and heat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
- Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
- Arrange the kebabs on a bed of rice or couscous for a complete meal.
Pairings and Suggested Side Dishes:
- Serve the kebabs with a side of grilled vegetables or a simple salad.
- Pair the kebabs with a glass of red wine such as Cabernet Sauvignon or Syrah.
Troubleshooting Advice:
- If the lamb is sticking to the grill, brush the grill grates with oil before cooking.
- If the lamb is cooking too quickly on the outside but still raw on the inside, lower the grill temperature and cook for a longer time.
Food Safety Advice:
- Make sure to marinate the lamb in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the lamb is cooked to a safe temperature of 145°F.
Food History and Flavor Profiles:
- Burra Gookeroo Kebab is a traditional Indian dish that is typically made with lamb marinated in yogurt and spices. The marinade helps to tenderize the meat and infuse it with flavor. The dish is often served with rice or naan bread.
Serving Suggestions:
- Serve the kebabs as a main course for a family dinner or as part of a larger spread for a party or gathering.
- This dish is perfect for outdoor grilling during the summer months.
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Region: Indian