Ingredients with Measurements:
- 1 kg lamb leg, boneless
- 2 tbsp. ginger paste
- 2 tbsp. garlic paste
- 2 tbsp. cumin powder
- 2 tbsp. coriander powder
- 2 tbsp. paprika
- 2 tbsp. turmeric powder
- 2 tbsp. salt
- 1 cup yogurt
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
Special equipment needed:
- Charcoal grill or oven
Step-by-step instructions:
1. Cut the lamb leg into 2-inch cubes and place them in a large mixing bowl.
2. Add ginger paste, garlic paste, cumin powder, coriander powder, paprika, turmeric powder, and salt to the bowl and mix well.
3. Add yogurt, lemon juice, olive oil, coriander leaves, and mint leaves to the bowl and mix well.
4. Cover the bowl with cling wrap and marinate the lamb for at least 4 hours, or overnight in the refrigerator.
5. Preheat the charcoal grill or oven to 350°F.
6. Skewer the lamb cubes onto metal skewers, leaving a little space between each piece.
7. Place the skewers on the grill or in the oven and cook for 15-20 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the outside.
8. Remove the skewers from the grill or oven and let them rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Marinating time: 4 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Preheat the charcoal grill or oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Protein: 40g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 1500mg
Substitutions for ingredients:
- Lamb leg can be substituted with beef or chicken.
- Fresh coriander and mint leaves can be substituted with dried herbs.
Variations:
- Add chopped onions and bell peppers to the skewers for added flavor and nutrition.
- Use different spice blends for a different flavor profile.
Tips and tricks:
- Soak the metal skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
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 at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kebabs on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
- Serve with a side of rice or flatbread.
- Pair with a cucumber and tomato salad.
Suggested side dishes:
- Rice pilaf
- Naan bread
- Hummus and pita bread
Troubleshooting advice:
- If the lamb is not cooked through, continue cooking for a few more minutes until it reaches your desired level of doneness.
- If the lamb is too dry, try marinating it for a longer period of time or adding more olive oil to the marinade.
Food safety advice:
- Always wash your hands and utensils thoroughly before and after handling raw meat.
- Cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Shuwaa Kebab is a traditional Middle Eastern dish that is typically made with lamb or beef. It is often served during special occasions and celebrations.
Flavor profiles:
Shuwaa Kebab is a flavorful and aromatic dish that is spiced with ginger, garlic, cumin, coriander, paprika, and turmeric. The addition of yogurt and lemon juice helps to tenderize the meat and add a tangy flavor.
Serving suggestions:
Serve the kebabs with a side of rice or flatbread and a cucumber and tomato salad for a complete meal.
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Region: Middle Eastern