Afghan Lamb Kebab
This particular style of yogurt/garlic marinated lamb kebabs are the most popular in Afghani cuisine. The yogurt and lemon juice act as a natural tenderizer, with the acidity helping break down the connective tissue as well as adding a richness to the lamb. I prepared these under my broiler, but they can definitely be grilled for the same amount of time.
Equipment
- metal skewers
Ingredients
- 2 lbs boneless leg of lamb cut into 1” cubes
- 1/2 cup plain yogurt
- 4 garlic cloves minced
- 3 tbsp lemon juice
- 2 tsp ground coriander
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Mix all of the marinade ingredients together.
- Marinate the lamb for 8 hours; preferably overnight.
- Preheat your oven’s broiler. Line a baking sheet with foil. Place a baking rack on top of the baking sheet. Thread 5-6 pieces of lamb on each skewer.
- Broil for 5 minutes a side.
