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Afghani lamb kebab skewer

• Karam Sethi

Published: November 9, 2018 at 5:28 PM

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Serves 4

Easy

Total time: 1 hr

+ marinating

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Check out this flavoursome lamb kebab recipe with fiery cucumber chutney. These impressive lamb skewers are from chef Karam Sethi at new Indian restaurant, Brigadiers

Gluten free

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*This recipe is gluten-free according to industry standards

Am choor or dried mango powder is used as a citrussy seasoning. It can be found at Asian grocers and on amazon.co.uk.

This recipe calls for a lot of cucumber skins – use the cucumber middles to pad out a gazpacho or in a cooling kachumber salad to go alongside these kebabs. You can find recipes for both at olivemagazine.com.

Ingredients

Nutrition

• 1 green pepper

  chopped into 4cm squares

• ½ onion

  chopped into 4cm squares

KEBAB

• (very lean, trimmed of all fat) lamb leg

  500g

• 1 tbsp pineapple juice

• 100g (ask the butcher) lamb fat

• ½ green chilli

  finely chopped

• finely chopped to make 1½ tbsp garlic

• 1 tsp ground cinnamon

• crushed to make 1½ tbsp black peppercorns

• 1 lemon

  ½ juiced, ½ to squeeze over

• 1 tbsp vegetable oil

CUCUMBER CHUTNEY

• 300g (about 3 cucumbers) cucumber skins

• a small bunch, leaves picked mint

• 2 tsp ground cumin

• finely chopped to make 2 tsp green chilli

• 1 tsp am choor powder (dried mango powder)

  see notes below

• crushed to make 1 tsp black peppercorns

• 2 tbsp lemon juice

• 50ml olive oil

• (any kind) a pinch suagr

Nutrition: per serving

• kcal694
• fat62.6g
• saturates24.4g
• carbs4.3g
• sugars3.5g
• fibre3.1g
• protein26.8g
• salt1.5g

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Method

• step 1

  Finely dice the lamb into ½cm cubes and put 1/2 into a bowl. Mince the remaining lamb by repeatedly running a large knife over it until it is finely chopped. Tip into a bowl and mix with the larger chunks, then pour in the pineapple juice, mix again and marinate for 2 hours. Finely chop the lamb fat and chill.

• step 2

  Add the fat and remaining kebab ingredients to the meat and mix well. Marinate for a few more hours but preferably overnight.

• step 3

  Put all of the cucumber chutney ingredients into a food processor with some seasoning and whizz until completely smooth. Season to taste with sugar and a little more salt or lemon juice. Cover and chill until needed.

• step 4

  Season the kebab mixture heavily, mix, then form into 8 x 10cm-long sausages. Push a piece of pepper onto a metal skewer, followed by a sausage, slices of pepper and onion, more meat and finally more onion or pepper. Repeat with the remaining 3 skewers.

• step 5

  Heat a grill (or BBQ in warmer weather) to high, then cook the kebabs for 5 minutes on each side until charred and cooked through. Serve with the chutney and lemon half to squeeze over.

This recipe calls for a lot of cucumber skins – use the cucumber middles to pad out a gazpacho or in a cooling kachumber salad to go alongside these kebabs.

Check out more of our best Indian recipes here...

Authors

Karam Sethi

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