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Seekh kebab

Tomorrow night is the beginning of Eid al-Adha, the Muslim holiday corresponding to the final day of the Mecca pilgrimage. Non-Muslims are probably more familiar with Eid al-Fitr, which ends the Ramadan fast, but Eid al-Adha -- the Feast of ... Read more

Total time: 45 minutes, plus marinating time | Serves 6
  • 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.

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.
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