India > Kebabs

Lyangcha Kebab Recipe

Ingredients with Measurements:
- 500g ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1/4 cup breadcrumbs
- 2 tbsp vegetable oil

Special equipment needed:
- Skewers
- Grill or oven

Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, onion, garlic, ginger paste, cumin powder, coriander powder, red chili powder, garam masala powder, salt, and breadcrumbs. Mix well.
2. Divide the mixture into equal portions and shape them into long, thin sausage-like shapes.
3. Thread each portion onto a skewer.
4. Preheat the grill or oven to 375°F.
5. Brush the kebabs with vegetable oil.
6. Grill or bake the kebabs for 10-12 minutes, turning occasionally, until they are browned and cooked through.
7. Remove from the heat and let them rest for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 300
Fat: 20g
Protein: 25g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 500mg

Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh ginger can be used instead of ginger paste.

Variations:
- Add chopped fresh herbs such as mint or cilantro to the mixture for added flavor.
- Serve with a side of yogurt sauce or chutney.

Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Don't overwork the meat mixture, as it can become tough.
- If using a grill, make sure to oil the grates to prevent sticking.

Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the kebabs in the oven or microwave until heated through.

Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh herbs and lemon wedges.

Garnishes:
Fresh herbs, lemon wedges

Pairings:
- Serve with a side of rice or naan bread.
- Pair with a light salad or roasted vegetables.

Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber salad
- Roasted vegetables

Troubleshooting advice:
- If the kebabs are falling apart on the skewers, add more breadcrumbs to the mixture to help bind it together.
- If the kebabs are too dry, add a little bit of water or oil to the mixture.

Food safety advice:
- Make sure to cook the kebabs to an internal temperature of 165°F to ensure they are fully cooked.
- Wash your hands and all surfaces that come into contact with the raw meat to prevent cross-contamination.

Food history:
Lyangcha Kebab is a popular street food in India, particularly in the northern regions. It is believed to have originated in the Mughal era, and has since become a staple in Indian cuisine.

Flavor profiles:
The kebabs are spicy and flavorful, with a hint of smokiness from the grill or oven.

Serving suggestions:
Serve the kebabs hot off the grill or oven, with a side of rice or naan bread.

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Taste: Spicy, Tangy, Savory, Aromatic, Herbal