Lamb Kebabs

Lamb Kebabs

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

Rating:
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Lamb Kebabs

INGREDIENTS

2 Pounds Boneless Lamb

1 Cup Yogurt

¼ Cup Lemon Juice

¼ Teaspoon Salt

To Be Ground Into Paste:

1 Cup Coriander Leaves

1 Cup Mint Leaves

3 Green Chilies

1 ½ Inches Ginger Piece

2 Garlic Cloves

1 Cup Raw Papaya

Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender.  Combine paste, yogurt, lemon juice and salt.  Coat the lamb pieces with the sauce and marinate overnight or at least five hours.  I like to marinate in a large zip lock bag.  When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown.  Serve with onion pieces, lemon wedges and naan.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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