Sardinian-inspired Bihari Kebab

Ingredients

In this Sardinian adaptation of Bihari kebab, we incorporate the traditional flavors and ingredients of Sardinian cuisine. The original Indian spices are complemented by the addition of Sardinian herbs and olive oil, giving the dish a distinct Mediterranean twist. The kebabs are served with a Sardinian-style salsa verde, which replaces the traditional Indian chutney. This fusion of flavors creates a harmonious blend of Indian and Sardinian culinary traditions. We alse have the original recipe for Bihari kebab, 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 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 chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Sardinian-style salsa verde: Sardinian-style salsa verde:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped 1/4 cup fresh mint, finely chopped
• 2 tablespoons capers, drained and chopped 2 tablespoons capers, drained and chopped
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, chili powder, turmeric, salt, and black pepper.
2. 2.
   Add the lamb pieces to the marinade and mix well to coat the meat evenly. Allow the lamb to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb pieces onto skewers, leaving a small gap between each piece.
5. 5.
   Grill the kebabs for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   While the kebabs are grilling, prepare the Sardinian-style salsa verde. In a bowl, combine the chopped parsley, mint, capers, lemon juice, and extra virgin olive oil. Season with salt and pepper to taste.
7. 7.
   Serve the Sardinian-inspired Bihari kebabs hot off the grill, accompanied by the refreshing salsa verde.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating to reduce the overall fat content of the dish.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the lamb to prevent them from burning on the grill.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Serve the kebabs with a side of warm Sardinian flatbread or roasted potatoes for a complete meal.

Serving advice

Serve the Sardinian-inspired Bihari kebabs hot off the grill, accompanied by the vibrant Sardinian-style salsa verde. Garnish with fresh parsley or mint leaves for an extra touch of freshness.

Presentation advice

Arrange the grilled kebabs on a platter, drizzle the salsa verde over the top, and sprinkle with a pinch of paprika for a pop of color. Serve with lemon wedges on the side for squeezing over the kebabs.