Azerbaijani-inspired Alambre with Spiced Lamb and Grilled Vegetables

Ingredients

In this Azerbaijani adaptation of Alambre, we incorporate traditional Azerbaijani spices and grilling techniques to infuse the dish with the flavors of Azerbaijani cuisine. The original Mexican Alambre typically includes ingredients like chili peppers and Mexican cheese, which we replace with Azerbaijani spices like cumin, coriander, and paprika. Additionally, we grill the skewers over an open flame to impart a smoky flavor reminiscent of Azerbaijani grilling traditions. We alse have the original recipe for Alambre, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks 1 red onion, cut into chunks
• 1 zucchini, sliced into rounds 1 zucchini, sliced into rounds
• Skewers, soaked in water for 30 minutes Skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the ground cumin, ground coriander, paprika, salt, black pepper, and olive oil. Mix well to form a marinade.
2. 2.
   Add the lamb pieces to the marinade and toss until they are evenly coated. Allow the lamb to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb, bell peppers, red onion, and zucchini onto the soaked skewers, alternating between the ingredients.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and the vegetables are charred and tender.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Azerbaijani-inspired Alambre hot, garnished with fresh herbs and accompanied by flatbread or rice.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before cutting into bite-sized pieces.
• Bell peppers — To achieve a nice char on the peppers, make sure the grill is preheated to medium-high heat before grilling them.
• Zucchini — Slice the zucchini into rounds of even thickness to ensure they cook evenly on the grill.

Tips & Tricks

• Soak the skewers in water before grilling to prevent them from burning.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the marinade.
• Serve the Alambre with a side of yogurt sauce or a squeeze of lemon for added freshness.

Serving advice

Serve the Azerbaijani-inspired Alambre as a main course alongside a fresh salad or steamed rice. Garnish with chopped fresh herbs, such as parsley or cilantro, for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the grilled vegetables to shine through. Serve with a sprinkle of sumac or paprika for an added touch of visual appeal.