Homemade Juicy Lamb Kebabs: Better Than Any Takeaway!
This homemade lamb kebab recipe offers tender, flavourful results with ease
Ingredients
- 750 g Lamb mince 15-20% fat
- 1 tbsp Pink Salt or to taste
- ½ tbsp Red chili flakes
- 1 tsp Paprika powder
- 1 tsp Cumin powder
- ½ tbsp Coriander powder
- 2 tbsp Garlic paste
- 1 large Red bell pepper 175g, finely chopped and squeezed to remove excess moisture; reserve the juice for brushing
- 1 medium Onion 150g, finely chopped and squeezed; reserve the juice for brushing
- handful Fresh parsley or coriander chopped
- 2 tbsp Olive oil for brushing and cooking
Instructions
Prepare the Mixture:
- In a large mixing bowl, combine lamb mince, salt, red chili flakes, paprika powder, cumin powder, coriander powder, garlic paste, red bell pepper, and onion.
- Mix thoroughly using your hands, kneading for 5-10 minutes until well combined and sticky.
- Add chopped parsley or coriander and mix gently.
Refrigerate:
- Wrap the mixture in cling film and refrigerate for at least 1 hour to allow the flavors to meld.
Shape the Kebabs:
- Divide the mixture into equal portions and shape into kebabs, either on skewers or as flattened patties, depending on your preference.
Cooking Methods
Coal Infusion (Optional but Recommended):
- Setup: Place the kebabs on a cast-iron griddle or large pan brushed with olive oil.
- Prepare the Coal: Heat a small piece of charcoal until red-hot. Place it on a piece of foil inside the pan.
- Infuse the Smoke: Drizzle oil on the hot coal to create smoke. Immediately seal the pan with foil to trap the smoke. Let the kebabs infuse for 30 minutes.
- Cook on Hob:Place the pan on medium heat and cook for 12-15 minutes. Open the foil, flip the kebabs to ensure even cooking, and allow the water in the pan to evaporate completely. This step will help the kebabs brown beautifully, enhancing their flavour and texture.
Without Coal Infusion:
- Heat a non-stick or cast-iron pan and brush it lightly with olive oil.
- Place the kebabs on the pan and cook on medium heat for 10-15 minutes, flipping halfway through.
- Keep brushing with olive oil mixed with reserved capsicum and onion juice for extra moisture.
Oven Method:
- Preheat your oven to 200°C (400°F).
- Place the kebabs on a baking tray lined with parchment paper.
- Cook for 12-15 minutes, flipping halfway. For a charred effect, broil for 2-3 minutes at the end.
BBQ:
- Grill the kebabs over medium-high heat for 10-12 minutes, turning occasionally to prevent overcooking.
Notes
Serving Suggestions
- Serve kebabs with green chilies and grilled onions.
- Pair with parsley and onion salad seasoned with sumac, salt, and pepper.
- Add a side of creamy garlic sauce for dipping.
- Serve with soft lavash bread at room temperature for an authentic experience.
- Complete the meal with rice pilaf or bulgur pilaf for a hearty and traditional touch.
- Use a mix of lamb and lean beef mince (50:50) to reduce the fat content while retaining flavour.
- Reduce the salt if serving with salty accompaniments like sumac onions or pickles.
- Overcooking dries out the kebabs. Cook for no more than 12-15 minutes and ensure they remain juicy inside.
- If you don’t have a griddle, use any deep pan that can be sealed tightly with foil.
- Ensure the coal is fully red-hot to maximize the smoky flavour.
- Shape the kebabs and thread them onto wooden skewers.
- Place the skewered kebabs on a baking tray lined with parchment paper, ensuring they don’t touch each other.
- Freeze them on the tray for 2-3 hours until solid, then transfer the frozen kebabs into an airtight container or freezer-safe bag.
- When ready to cook, thaw in the refrigerator overnight and cook as directed.