Indian Spiced Lamb Kebabs

Ingredients

While the original Požeški vinogradarski ćevap is a Croatian dish made with ground meat, the Indian Spiced Lamb Kebabs adapt this concept by using marinated chunks of lamb instead. The spices and herbs used in the marinade are also specific to Indian cuisine, giving the dish a distinct Indian flavor profile. We alse have the original recipe for Požeški vinogradarski ćevap, so you can check it out.

• 500g (1.1 lb) lamb, cut into 2-inch cubes 500g (1.1 lb) lamb, cut into 2-inch cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable 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
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Juice of 1/2 lemon Juice of 1/2 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the vegetable oil, minced garlic, cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper.
2. 2.
   Add the lamb cubes to the bowl and toss until they are well coated with the spice mixture. Allow the lamb to marinate in the refrigerator 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 cubes onto skewers, leaving a small space between each piece.
5. 5.
   Grill the kebabs for about 10-12 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.
   Sprinkle the fresh cilantro and mint over the kebabs and squeeze the lemon juice on top.
8. 8.
   Serve the Indian Spiced Lamb Kebabs hot with naan bread, rice, or a side salad.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. If you prefer a milder flavor, you can use boneless chicken or turkey instead.
• Garam masala — If you don't have garam masala, you can make your own by combining equal parts ground cumin, coriander, cardamom, cinnamon, and cloves.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Serve the kebabs with a cooling yogurt sauce or mint chutney for a refreshing contrast to the spices.

Serving advice

Serve the Indian Spiced Lamb Kebabs as a main course with a side of fragrant basmati rice, a fresh cucumber and tomato salad, and warm naan bread.

Presentation advice

Arrange the kebabs on a platter, garnished with sprigs of fresh cilantro and mint. Serve with lemon wedges on the side for an added touch of freshness.