lamb kebab.

grilled meat on skewers is found everywhere.

Ingredients:

  • 2lbs lamb shoulder/leg/rump, cut into 1 1/2 - 2” cubes, trimmed of fat.

marinade:

  • 2 tbsp fennel seed.

  • 1/2 star anise.

  • 1 tbsp cumin seed.

  • 1 tbsp coriander seed.

  • 1/2 tbsp chili powder.

  • 1 tsp turmeric powder.

  • 1 tsp smoked paprika.

  • 1 green chilli, grated.

  • 5 garlic cloves, grated.

  • 2” gnob ginger, grated.

  • 2 tbsp, grated apricot/stone fruit.

  • 1 1/2 tbsp malt/date vinegar.

  • 2 tbsp full-fat Greek yogurt.

  • kosher salt.

  • lemon juice.

  • ghee.

lamb fat:

  • trimmed lamb fat, roughly 150g.

  • ghee.

  • 3 garlic cloves.

  • 2 dried red chilies.

  • 1 tsp fennel seed.

  • 1 tsp cumin seed.

  • 1/2 tsp corainder seed.

  • 1/2 tsp black peppercorns.

  • 1 small bunch cilantro stems.

Equipment:

  • charcoal/gas grill.

  • metal skewers.

Yield:

  • 2lbs of meat.

Execution:

  1. marinade.

  • Toast fennel, cumin, coriander, star anise.

  • Grind these spices and mix with the rest of the marinade ingredients.

  • Season the lamb generously with salt and marinade overnight.

2. cook.

  • Preheat a charcoal/gas grill until hot.

  • Skewer the lamb and grill until the interior is cooked thoroughly or until the thickest piece of lamb has reached 130°F and the exterior is browned/charred. Brush the lamb with ghee or rendered lamb fat as it cooks.

  • Finish with lemon juice.

  • I would recommend reverse searing/grlling, Use thick meat (1.5+ inches). Let it sit at room temp for 1-2 hours. Cook on the cooler side until inside hits 110-115°F. Rest 10 min. Then move to high heat, flipping often, until it gets a nice char.

3. optional; rendered lamb fat.

  • Reserve any fat trimmed off the lamb.

  • Add the fat to a small saucepan, just barely cover with cold water and set to medium low heat.

  • Create a cartouche and place on top; HOW TO MAKE A CARTOUCHE - simple - YouTube.

  • Cook until all the water has evaporated, all the fat is rendered and everything is golden crispy brown. Strain this through a fine mesh sieve.

  • Add the fat to a saucepan with an equal amount of ghee.

  • Add the aromatics and spices, cook on medium heat until everything is fried and fragrant.

  • Strain this fat and reserve.