“Recipe source: Sticks & Skewers”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the lamb from the bone into thick slices about 1 1/4 inches wide (I will buy boneless lamb or ask the butcher to cut it into slices for me). Remove and discard the central bone from each slice and then cut meat into 1 1/2 inch cubes. -- even easier buy lamb already cut into cubes!
  2. Place lamb in a bowl and add ginger, turning to coat and then add the wine and bay leaves, cover and marinate in the refrigerator for 1hour or up to 2 days.
  3. Thread meat onto 12 metal skewers (if using wooden ones remember to soak them for at least 1 hour) and then brush with ghee or oil and sprinkle with salt.
  4. In a small serving dish mix the raita ingredients together and set aside.
  5. Preheat grill to medium high (or use the broiler) and grill kabobs for 5 minutes on each side or until meat is crisp and brown and done to your liking.
  6. Serve with raita and warmed naan bread.

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