0 (0)

Category: Mains

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
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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Spaghetti with bottarga and fried egg
Carrot and pomegranate soup
Standing rib roast of pork
Grilled cod with chiffonade of sorrel