Lamb Kababs

Lamb Kababs Recipe from Afghanistan and Tajikistan

Region / culture: Afghanistan, Tajikistan | Preparation time: 1-1.5 hour | Cooking time: 10 minutes | Servings: 4

Introduction

Lamb kababs are a delicious and flavorful dish that is perfect for grilling. The combination of tender lamb meat and aromatic spices makes this dish a favorite among many. In this recipe, we will show you how to make juicy and succulent lamb kababs that are sure to impress your family and friends.

History

Lamb kababs have a long history and are believed to have originated in the Middle East. The dish has been enjoyed for centuries and has been adapted and modified in various regions around the world. The combination of marinated meat and vegetables on skewers has become a popular way to enjoy grilled meats.

Ingredients

2 lb (907 g) boneless lamb steak, cut into 1-inch cubes
3 medium onions, quartered
1 tsp salt
1 tsp ground cumin seed
0.25 tsp pepper
0.25 cup cognac, arak, or dry red wine

How to prepare

Combine all ingredients and let them marinate for 1 to 1.5 hours.
This will help the flavors blend and tenderize the meat.
Thread 4 pieces of lamb onto metal skewers, alternating with onion quarters.
Grill the skewers over charcoal using the traditional method for 10 minutes, or until cooked to your desired level of doneness: rare, medium, or well-done.
Serve the skewers warm.

Variations

Try using different spices such as paprika, turmeric, or coriander for a different flavor profile.
Substitute the lamb with chicken or beef for a different twist on the dish.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 1 to 1.5 hours to allow the flavors to blend and tenderize the meat.

- Use metal skewers for grilling to ensure even cooking.

- Grill the skewers over charcoal for that authentic smoky flavor.

- Cook the lamb kababs to your desired level of doneness: rare, medium, or well-done.

Serving Suggestions

Serve the lamb kababs with a side of rice, salad, and a yogurt-based sauce for a complete meal.

Cooking Techniques

Grilling over charcoal is the traditional method for cooking lamb kababs, but you can also use a grill pan or broil them in the oven.

Ingredient Substitutions

If you don't have red wine, you can substitute it with red wine vinegar or beef broth for a similar flavor.

Make Ahead Tips

You can marinate the meat ahead of time and store it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the lamb kababs on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair the lamb kababs with a glass of red wine or a refreshing mint tea for a perfect meal.

Storage and Reheating Instructions

Store any leftover lamb kababs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Lamb kababs are a rich source of protein and iron, making them a nutritious and delicious meal option.

Summary

Lamb kababs are a delicious and nutritious dish that is perfect for grilling. With the right combination of spices and cooking techniques, you can create juicy and flavorful kababs that are sure to impress. Enjoy this dish with your favorite sides and sauces for a complete meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly and a gentle breeze was blowing through the kitchen window. I was rummaging through an old recipe box that had been passed down to me from my own grandmother, searching for inspiration for dinner that night. As I flipped through the yellowed index cards and faded scraps of paper, my eyes fell upon a worn piece of parchment tucked away in the back of the box. It was a recipe for Lamb Kababs, handwritten in elegant cursive script.

I smiled as I read through the ingredients and instructions, my mind already envisioning the delicious meal that would soon grace our dinner table. I could almost smell the fragrant spices and savory meat cooking over an open flame, the tantalizing aroma wafting through the air and tempting our taste buds.

I knew that this recipe was special, a treasure waiting to be discovered. I had always loved experimenting in the kitchen, trying out new flavors and techniques to create culinary masterpieces that would delight and satisfy my loved ones. And now, with this recipe in my hands, I knew that I had stumbled upon a gem that would become a favorite in our household for years to come.

But the story of how I learned to make Lamb Kababs did not end there. In fact, it was just the beginning of a journey that would take me on a culinary adventure unlike any other.

I decided to make the Lamb Kababs that very evening, eager to taste the flavors that had been passed down through the generations. I gathered the necessary ingredients from my pantry and set to work in the kitchen, following the instructions on the recipe card with care and precision.

As the meat sizzled on the grill and the spices mingled together in perfect harmony, I felt a sense of satisfaction wash over me. This was more than just a meal – it was a labor of love, a tribute to the culinary traditions of my family and a celebration of the flavors that had shaped my own palate over the years.

When the Lamb Kababs were finally ready, I plated them up with a side of fragrant rice and fresh vegetables, a feast fit for a king. My family gathered around the table, their eyes lighting up with anticipation as they caught a whiff of the mouthwatering aroma that filled the room.

I watched with pride as they took their first bites, their faces lighting up with delight as they savored the tender, flavorful meat and the complex blend of spices that tantalized their taste buds. It was a moment of pure joy, a testament to the power of food to bring people together and create memories that would last a lifetime.

From that day on, Lamb Kababs became a staple in our household, a dish that we would return to time and time again to celebrate special occasions and everyday moments alike. I honed my skills in the kitchen, perfecting the recipe with each batch I made and experimenting with different variations to suit our tastes.

But my journey with Lamb Kababs did not end there. As word spread of my culinary prowess, friends and neighbors began to take notice and request the recipe for themselves. I was more than happy to oblige, sharing the secret to my delicious creation with anyone who asked.

And so, the recipe for Lamb Kababs began to spread far and wide, making its way into the homes and hearts of countless others who had never before tasted its delectable flavors. I received letters and emails from people who had tried the recipe and fallen in love with it, thanking me for introducing them to a dish that had brought them so much joy and satisfaction.

I was humbled by the response, touched by the way that food had the power to connect people across distances and cultures, bridging gaps and forging bonds that transcended language and borders. I realized that in sharing the recipe for Lamb Kababs, I was also sharing a piece of myself – my love for cooking, my passion for flavor, and my dedication to preserving the culinary traditions that had been passed down to me from generations past.

And so, as I look back on that fateful day when I found the recipe for Lamb Kababs in my grandmother's old recipe box, I am filled with gratitude for the journey that it set me on and the memories that it has created. It is a reminder of the power of food to bring people together, to nourish both body and soul, and to create moments of joy and connection that will last a lifetime. And for that, I am eternally grateful.