Büryan Kebabı with Spiced Lamb and Crispy Skin

Ingredients

• 2.2 pounds (1 kg) lamb shoulder, bone-in 2.2 pounds (1 kg) lamb shoulder, bone-in
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 lemon, juiced 1 lemon, juiced
• 1 cup (240 ml) water 1 cup (240 ml) water

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, mix together the minced garlic, ground cumin, ground coriander, paprika, black pepper, salt, and lemon juice to create a marinade.
3. 3.
   Rub the marinade all over the lamb shoulder, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for best results.
4. 4.
   Place the marinated lamb shoulder in a roasting pan and add water to the pan.
5. 5.
   Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
6. 6.
   Slow-cook the lamb for approximately 3 hours, or until the meat is tender and easily pulls apart with a fork.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (430°F).
8. 8.
   Return the lamb to the oven and cook for an additional 15-20 minutes, or until the skin becomes crispy and golden brown.
9. 9.
   Once cooked, remove the lamb from the oven and let it rest for a few minutes before slicing.
10. 10.
    Serve the Büryan kebabı with flatbread, grilled vegetables, and yogurt on the side.

Treat your ingredients with care...

• Lamb shoulder — Choose a cut with a good amount of fat marbling for a tender and flavorful Büryan kebabı.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier kebab, add a pinch of chili flakes or cayenne pepper to the marinade.
• Serve the Büryan kebabı with a squeeze of fresh lemon juice for a burst of acidity.
• Leftover Büryan kebabı can be used in sandwiches or wraps for a delicious next-day meal.
• Make sure to let the lamb rest before slicing to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Büryan kebabı on a platter, garnished with fresh herbs such as parsley or mint. Accompany it with warm flatbread, grilled vegetables, and a side of creamy yogurt.

Presentation advice

Arrange the sliced Büryan kebabı on the platter, placing the crispy skin on top for an eye-catching presentation. Drizzle some olive oil over the meat and sprinkle with a pinch of paprika for added color.