Kashmiri Lamb Kebabs

Kashmiri Lamb Kebabs are a flavorful delight, marinated in a blend of aromatic spices and grilled to perfection. This dish showcases the rich culinary heritage of Kashmir, offering a tender and juicy bite with every kebab.

Ingredients

• Lamb shoulder, boneless - 300 grams
• Onion - 1 medium, finely chopped
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Yogurt - 3 tablespoons
• Kashmiri red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Skewers - 4 (soaked in water if wooden)

Steps

1. Cut the lamb into small cubes, about 2-3 cm in size.
2. In a mixing bowl, combine the chopped onion, ginger paste, garlic paste, yogurt, Kashmiri red chili powder, garam masala, cumin powder, coriander powder, salt, black pepper, cilantro, and lemon juice to create the marinade.
3. Add the lamb cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
4. Preheat the grill to medium-high heat.
5. Thread the marinated lamb onto the soaked skewers, leaving some space between each piece.
6. Grill the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and have a nice char.
7. Remove from the grill and let them rest for a few minutes before serving.
8. Serve hot with mint chutney and naan or rice.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in protein, supporting muscle repair and growth.
• Contains essential vitamins and minerals such as iron and zinc.

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