New Zealand-inspired Lamb Kebabs

Ingredients

In this New Zealand-inspired version of the dish, we incorporate the use of local New Zealand ingredients and flavors to give the traditional Indian boti kebab a unique twist. The addition of Manuka honey adds a touch of sweetness and enhances the overall flavor profile of the dish. The grilling technique is also adapted to New Zealand cuisine, resulting in a slightly smoky and charred exterior. We alse have the original recipe for Boti 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 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons Manuka honey 2 tablespoons Manuka honey
• 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 salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 7g
• Protein: 28g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine olive oil, lemon juice, Manuka honey, minced garlic, cumin, coriander, paprika, salt, and black pepper.
2. 2.
   Add the lamb pieces to the marinade and mix well to coat. Allow the lamb to marinate for at least 2 hours, or overnight for best results.
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.
   Place the kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   Remove the kebabs from the grill and let them rest for a few minutes.
7. 7.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Manuka honey — Use a high-quality Manuka honey for the best flavor. If unavailable, you can substitute with any other local honey.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the lamb to prevent them from burning on the grill.
• For an extra burst of flavor, squeeze fresh lemon juice over the kebabs before serving.
• If you prefer a spicier kick, add a pinch of chili powder or cayenne pepper to the marinade.

Serving advice

Serve the New Zealand-inspired lamb kebabs hot off the grill as a main course. Accompany them with a side of mint yogurt sauce and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the kebabs on a platter, garnished with fresh coriander leaves. Serve them alongside a colorful salad to create an appealing visual contrast.