Ingredients with Measurements:
- 2 lbs. boneless lamb leg, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 large onion, cut into wedges
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 8-10 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine yogurt, olive oil, lemon juice, paprika, cumin, coriander, garlic, salt, black pepper, and cayenne pepper. Mix well.
2. Add lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated lamb, onion wedges, and bell pepper chunks onto skewers, alternating between lamb and vegetables.
5. Grill kebabs for 10-12 minutes, turning occasionally, until lamb is cooked through and vegetables are tender and slightly charred.
6. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 10-12 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 9g
- Protein: 29g
- Sodium: 470mg
- Sugar: 5g
Substitutions for ingredients:
- You can use chicken or beef instead of lamb.
- You can use any color of bell peppers or add other vegetables like zucchini or cherry tomatoes.
Variations:
- You can add more spices like turmeric, cinnamon, or ginger for a different flavor.
- You can make a yogurt-based dipping sauce with mint, cucumber, and garlic.
Tips and tricks:
- Make sure to soak the skewers in water before grilling to prevent them from burning.
- Don't overcrowd the skewers to ensure even cooking.
- You can brush the kebabs with extra marinade while grilling for more flavor.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve kebabs on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve kebabs with rice, couscous, or pita bread.
Suggested side dishes:
- Greek salad, roasted vegetables, or hummus.
Troubleshooting advice:
- If the lamb is tough, marinate it for longer or use a meat tenderizer.
- If the vegetables are not cooked through, grill them for a few more minutes.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
- Langa-style lamb kebabs are a popular dish in South Africa, particularly in the Cape Malay community.
Flavor profiles:
- The kebabs have a spicy and smoky flavor from the paprika, cumin, and charred vegetables.
Serving suggestions:
- Serve kebabs with a refreshing drink like iced tea or lemonade.
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Region: Indian