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Curry Lamb Kebabs

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Course Main Course
Cuisine South African

Ingredients
  

  • 1 kg Boneless lamb
  • 1 Red onion Optional
  • Dried apricot Optional
  • Green Pepper Optional

Marinade

  • 250 ml Plain yogurt Preferably Greek-style
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1/2 tbsp Turmeric powder
  • 1 tbsp Cumin powder
  • 1 tbsp Curry powder
  • 3 tbsp Smooth apricot jam
  • 2 tbsp Vegetable oil
  • Salt to taste
  • Juice of 1 lemon
  • 4 Bay leaves

Instructions
 

  • Slice the lamb into cubes of about 3 x 3 cm for even cooking. Set aside.
  • Prepare the marinade:
    Spoon the yogurt into a mixing bowl. Then add the ginger and garlic paste, turmeric powder, cumin powder, chili powder, garam masala, jam, lemon juice and salt. Whisk everything well to make a smooth marinade.
  • Add the lamb cubes and the bay leaves to the yogurt marinade and coat them well with the mixture. Cover the bowl and leave it in your fridge for at least 12 hours, 2-3 days will be better. (If using bamboo skewers, soak the skewers in water for 30 minutes before using so that they don’t burn while grilling.)
  • Skewer the lamb cubes onto metal or bamboo skewers, 4 to 5 cubes in each skewer, alternating with a piece of red onion or green pepper and a dried apricot.
  • Braai the lamb skewers for 10 to 15 minutes on each side or until the lamb is cooked according to your liking.

Notes

Serving suggestion - enjoy with grilled corn and potato salad.
Keyword Lamb Kebabs