LAMB KABOB on a charcoal Grill. Afghani Style Recipe.

Experience the rich and robust flavors of Afghani cuisine with these succulent lamb kabobs. Marinated in a vibrant mix of fresh vegetables and aromatic spices, these kabobs are grilled to perfection over hot charcoal, offering a truly authentic taste. Ideal for a hearty main course, they pair perfectly with naan, rice, or a fresh chutney.

Ingredients

🧅 1 medium Red Onion
🧄 8 cloves Garlic
🌶️ 4-5 pieces Green Chilies
🫑 1/2 medium Green Pepper
🌿 1 medium bunch Cilantro
🍖 1.5 lbs Boneless Lamb Leg
🧂 1 tsp Sea Salt
⚫ 1/2 tsp Black Pepper
🟥 1 tsp Sumac (Brand: Vanns Spices)
🫒 4 tsp Olive Oil (Brand: Extra Virgin Olive Oil, USDA Organic)
🔬 1/2 tsp Baking Soda
🌿 1 tsp Coriander Powder
🌿 1 tsp Cumin Powder
🍋 1/2 Lemon

Instructions

1- Prepare the Marinating Juice:

• Chop red onion, green pepper, garlic cloves, green chilies, and cilantro.
• Place chopped ingredients into a Mueller food processor or juicer.
• Process until a vibrant green juice is extracted, collecting it in a separate container.

2- Marinate the Lamb:

• Cut boneless lamb leg into 1-inch chunks and place them in a large Pyrex mixing bowl.
• Pour the prepared marinating juice over the lamb and mix to fully coat.
• Add cumin powder, coriander powder, sumac, baking soda, lemon juice, black pepper, and sea salt.
• Using disposable plastic gloves, thoroughly mix until lamb is evenly coated.
• Drizzle olive oil over the lamb and mix again.
• Cover the bowl and refrigerate for at least 4 hours or overnight for best results.

3- Prepare the Grill:

• Setup and light your charcoal grill and add firewood for an enhanced smoky flavor.
• Wait for charcoal to be covered in white ash, indicating the right temperature for grilling.

4- Skewer and Grill:

• Thread marinated lamb onto metal skewers, approximately 8-9 pieces per skewer.
• Place skewers on the grill.
• Grill, turning periodically, until lamb is golden brown and slightly charred.

5- Serve:

• Remove kabobs from grill and skewers, serving immediately while hot.

Prep Time: 30 minutes
Marination Time: At least 4 hours; overnight recommended
Cook Time: Approximately 15-20 minutes
Total Time: About 5 hours
Servings: Serves 4-6
Equipment:

• Food Processor/Juicer: Mueller
• Mixing Bowl: Pyrex
• Charcoal Grill (no specific brand)
• Metal Skewers
• Measuring Spoons/Cups
• Gloves: Disposable
  Nutritional Information (per serving approximate):
• Calories: 350-400
• Protein: 30g
• Fats: 22g
• Carbohydrates: 6g

Cooking Tips

• Tenderizing: Baking soda acts as a tenderizer, enhancing meat softness.
• Marination: Longer marination ensures deeper flavor infusion.
• Visual Cues: The lamb is done when it achieves a rich golden tone with crispy edges.

#Hashtags
#afghani #lamb #kabob #grilling #charcoal #spices #authentic #cuisine

Salt and Pepper: https://www.youtube.com/@SaltandPeppercookingshow

#saltandpeppercookingshow

Afghani Lamb Kabobs

Posted by Waivio guest: @waivio_hivecooking