Apart from serving these kebabs, freshly grilled and hot, at mealtimes, when they are always popular, I find that if I refrigerate the cooked kebabs overnight and then put them into a hamper for a picnic, they are equally loved outdoors and hold well. In fact, if properly wrapped and refrigerated, they will hold for a good 5–6 days, making them perfect for an impromptu cold meal. For a hot meal, serve with a rice dish and Indian vegetables. For a picnic, serve with salads and crusty French bread.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Combine the yogurt, lemon juice, salt, cayenne, cumin, coriander, onions, and ginger in a blender. Blend until you have a smooth paste.
Step 2
Put the lamb in a nonreactive bowl and pour the paste from the blender over the top. Mix well and prod the lamb cubes with a fork. Cover and refrigerate overnight or as long as 24 hours.
Step 3
Preheat broiler.
Step 4
Push 4 skewers through the centers of the lamb cubes, dividing them up equally. Leave the marinade behind. Brush with oil and sprinkle mint all over. If you plan to broil rather than grill, rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat. Broil 5–7 minutes on the first side and another 5–7 minutes on the opposite or until the kebabs are done to your taste. Or grill over hot coals, turning once, until brown on all sides.
