Azerbaijani-style lamb kebabs

local_grocery_store Ingredients

• 1 lb lamb leg, cubed (boneless)
• 1/2 cup plain yogurt
• 3 cloves garlic, minced
• 1 medium onion, grated
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil

restaurant_menu Method

1. 1.In a large bowl, mix together the yogurt, garlic, grated onion, paprika, cumin, coriander, salt, and black pepper.
2. 2.Add the cubed lamb to the bowl and stir to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. 3.Preheat a grill or grill pan to medium-high heat. Thread the lamb cubes onto skewers and brush with olive oil.
4. 4.Grill the kebabs for 10-12 minutes, turning occasionally, until browned and cooked through.
5. 5.Serve the kebabs with basmati rice and cucumber-tomato salad.

lightbulb_outline Tips

• chevron_rightIf using wooden skewers, soak them in water for 30 minutes before skewering the lamb to prevent them from burning on the grill.
• chevron_rightFor a spicier kick, add a pinch of cayenne pepper to the marinade.