Curried Lamb Shish Kabob
Shish Kabob Summer is a great time for cooking Shish Kabob. Shish Kabob is a Middle Eastern dish that cooks pieces of meat, vegetables, fruit, or fish together on a skewer, usually over open flame. Really the only requirement for...
Summer is a great time for cooking Shish Kabob. Shish Kabob is a Middle Eastern dish that cooks pieces of meat, vegetables, fruit, or fish together on a skewer, usually over open flame.
Really the only requirement for shish kabob is that you have different pieces of meat or vegetable cooked together on a skewer. The items can be marinated, or they might even be served with a dipping sauce.
Some traditional shish kabob combinations include:
- Beef, tomatoes, peppers, onions, and mushrooms, or
- Chicken, garlic, onions, tomatoes, zucchini, and mushrooms, or
- lamb, peppers, onions, tomatoes, mushrooms, and garlic.
One of my favorite quick marinates for shish kabob meat, especially if I'm using chicken, is to cube the chicken and throw it in a ziplock bag with a bottle of balsamic vinaigrette salad dressing. It imparts wonderful flavor, and I hardly have to do anything.
Here is a more traditional lamb Shish Kabob recipe. The meat can be left to marinate overnight if that is more convenient.
Curried Lamb Shish Kabob
- 2 pounds lamb, cubed
- 1 Tablespoon Curry powder
- 1 teaspoon coriander
- 1/2 teaspoon tumeric
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne powered
- 1 cup plain greek yogurt
- 2 onions quartered
- 1 pound of mushroom caps, quartered
- 1 eggplant cubed into 1 inch cubes, soaked in salt water for 30 minutes, and then tossed liberally with several tablespoons of olive oil.
- fresh mint leaves
- Package of bamboo or metal skewers
You want your pieces of meat and vegetables to be approximately the same size, so they cook evenly. Onions can be a little larger, since they are very thin.
- Place your spices and yogurt in a zip lock back, seal and shake to mix.
- Add your lamb and reseal, distributing the meat and spices by smooshing the bag between your hands until the spices are well distributed. Place the bag back in the fridge for 30 minutes, to allow the spices to work their way into the meat.
- If you are using bamboo skewers, be sure to soak them per the directions on the package before use. Otherwise, they may catch on fire.
- Prepare your barbecue grill, and light the charcoal if necessary. You want to cook once you have a nice, hot bed of coals.
- Put your vegetables and meat on the skewers, alternating items until the skewer is full.
- Once you have a full set of skewers, place them on the barbeque grill, turning frequently. If one starts to burn, move it to a cooler spot on the outside of the grill. In general, the center of the grill will be hottest, while the outside will be coolest.
- Cooking time for a skewer is approximately 10 minutes.
For more Shish Kabob recipe ideas be sure to contact us at Cilantro Cooks!