1.5 kg lamb cut into 2.5 cm cubes
250 g onion cubes
4 cloves of garlic
80 ml lemon juice
125 ml vinegar
850 ml yogurt
30 g garam masala
10 g paprika
10 g grated ginger
1 bayleaf
3 lemons
500 g rice pilaff
salt
250 g onion cubes
4 cloves of garlic
80 ml lemon juice
125 ml vinegar
850 ml yogurt
30 g garam masala
10 g paprika
10 g grated ginger
1 bayleaf
3 lemons
500 g rice pilaff
salt
method
1. Blend the garlic, spices, salt, lemon juice, vinegar and yogurt and use it to marinate the lamb for 24 hours.
2. Skewer the lamb between pieces of onion and bayleaves and grill the kebabs, basting with the marinade.
3. Serve the kebabs on their skewers on a base of the rice, garnished with lemon wedges.
2. Skewer the lamb between pieces of onion and bayleaves and grill the kebabs, basting with the marinade.
3. Serve the kebabs on their skewers on a base of the rice, garnished with lemon wedges.
serving amount
serves 10
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