Total time: 45 minutes, plus marinating time | Serves 6
Note: From "Afghan Food & Cookery: Noshe Djan" by Helen Saberi. Purchase 2 1/2 pounds boneless leg of lamb. When trimmed, it will yield about 2 pounds of meat.
- 3 tablespoons lemon juice
- 4 cloves garlic, crushed
- 2 tablespoons yogurt
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground coriander
- 2 1/2 pounds boneless leg of lamb, trimmed
- Fresh lavash or chapati bread
- 1 cup chopped onion
- 3 tomatoes, cut into wedges
- 3 lemons, cut into wedges
Step 1Mix the lemon juice, garlic, yogurt, oil, salt, pepper and coriander in a large bowl.
Step 2Cut the lamb into 1-inch chunks and stir into the lemon juice mixture. Cover the bowl with plastic and marinate 4 hours to overnight.
Step 3Put about 5 pieces of lamb on each of 12 metal skewers. Grill 6 to 8 minutes. Serve in lavash or chapati bread garnished with onion, tomatoes and lemon wedges.
Each skewer with one chapati bread:
465 calories; 34 grams protein; 28 grams carbohydrates; 4 grams fiber; 23 grams fat; 7 grams saturated fat; 103 mg. cholesterol; 387 mg. sodium.
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