Kabab-e Donbalan with Spiced Yogurt Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 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 ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the lamb cubes 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 cubes onto skewers, leaving a small gap between each piece.
5. 5.
   Grill the kababs for about 8-10 minutes, turning occasionally, until they are cooked to your desired level of doneness.
6. 6.
   While the kababs are grilling, prepare the spiced yogurt sauce. In a separate bowl, combine the plain yogurt, chopped mint, lemon juice, and a pinch of salt. Mix well until all the ingredients are incorporated.
7. 7.
   Once the kababs are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the Kabab-e Donbalan hot, accompanied by the spiced yogurt sauce.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before marinating.
• Yogurt — Opt for Greek yogurt for a thicker and creamier sauce.

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, add a pinch of ground cinnamon to the marinade.
• If you prefer a spicier kick, add a dash of cayenne pepper to the marinade.

Serving advice

Serve the Kabab-e Donbalan with warm naan bread or steamed rice to soak up the delicious flavors. Garnish with fresh mint leaves for an added touch of freshness.

Presentation advice

Arrange the grilled kababs on a platter, drizzle the spiced yogurt sauce over them, and sprinkle with a pinch of paprika for a vibrant and appetizing presentation.