Lamb Boti Kebabs Recipes

LAMB BOTI KABAB

Steps:

• Trim the lamb of fat, then cut into 2.5cm cubes. Prick all over with a fork, then squeeze out any moisture and pat it dry with paper towels.
• Peel and finely grate the garlic and ginger, then mix with 1 tablespoon of lime juice, 1 teaspoon of sea salt and the remaining marinade ingredients.
• Submerge the lamb chunks in the marinade, ensuring they are covered, then pop in the fridge for at least 8 hours.
• When you're ready to cook, preheat the grill to high. Thread the meat onto skewers, keeping them 2.5cm apart.
• Grill the kebabs for 5 minutes, then turn and cook them for another 2 minutes.
• Melt the butter, then use it to baste the kebabs and grill for a final 5 minutes.
• Serve straight away. Delicious with a kachumber salad, coriander leaves and lime wedges on the side.

LAMB KABOBS

Steps:

• Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
• In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
• Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
• Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
• Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

MARINATED LAMB KEBABS

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

LAMB BOTI KEBABS

Steps:

• Trim all fat from the meat.
• Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.
• Make a mixture of all the other ingredients except Oil and Chickpea Flour.
• Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea flour and mix well.
• Add meat to the mixture and mix well.
• Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours).
• Pre-heat oven to 350 F.
• Thread the marinated meat on the skewer leaving some space between individual pieces.
• If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.
• Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.
• Brush the meat with the remaining marinade Bake in the oven for 10 minutes.
• Take out and baste the meat with oil or butter Bake for 10 minutes.
• Take out and baste the meat with oil or butter Bake for 10 minutes.
• Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment.