METHOD
Mix the lemon juice,
crushed garlic, yogurt (if used), salt, pepper and cilantro in a bowl.
Add the lamb and lamb fat (if used) or oil. Mix well and marinate, covered,
in the refrigerator for several hours or overnight.
Preheat the grill. Thread
the meat on to the skewers. (The cubes of meat should be alternated with
the fat, if used.) Grill, turning frequently, for about 15 to 20 minutes
until brown and cooked.
Place the lawausha or
chapati on a large dish, remove the kebabs from the skewers and place
them on the bread. Sprinkle with a little salt and pepper, garnish with
the tomato, onion and lemon, and fold the chapati or lawausha over to
keep the kebabs warm. The extra lawausha or chapati is cut into pieces
and served separately. A mixed salad is a good accompaniment.
Serves: 4
Contributor: Helen
Saberi
"The kebabs are traditionally cooked over a charcoal fire. Use a barbecue
if you have one. Sikh kebabs are always served with bread of some kind,
usually chapati or lawausha, and crushed grape seeds and red pepper are
sprinkled on the top for added flavor." Helen Saberi
Reprinted with permission
from ©2000 Helen Saberi The Afghan Food & Cookery, published
by Hippocrene Books, Inc.
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