BBQ Lamb Tagine Kebabs with Tumeric Yoghurt
Yields 24 small kebabs
Step 1: Lamb Tagine Kebabs
Ingredients:
- 2 x Lamb Rumps 700gms (1 1/2 pounds)
- 1/2 Tbl Ginger Powder
- 1/2 Tbl Cumin Powder
- 1/2 Tbl Smoked Paprika Powder
- tsp Cinnamon Powder
Method
Firstly soak small bamboo sticks in water to eliminate burning when cooking. Cut the lamb rumps into skewer size slivers. Remove any silver skin that is evident. For the tagine rub, mix all the powdered spice together thoroughly. Take about 1/3 of the spice rub (keep the rest for another day) and work through the lamb slivers. Now skewer thorough the pre-soaked bamboo skewers with the spiced lamb. Refrigerate over night for maximum flavour development.Step 2: Turmeric Yoghurt
Ingredients:
- 1 Cup Strained Natural Yoghurt
- 1 tsp Turmeric Powder
- Squeeze of Lemon Juice
- Salt & Pepper to taste
Method
Place the strained yoghurt in a bowl, add the turmeric powder, squeeze of lemon juice and season with salt and pepper to taste.Step 3: Cooking & Serving
Ingredients:
- Lamb Tangine Kebab
- Turmeric Yoghurt
- 1/4 Cup Fresh Chopped Mint
Method
Using a skillet, saut? pan or BBQ flat top, heat up to high heat. Lightly season the kebabs with salt and pepper, brush with a little oil and cook for approximately a minute on either side. Let the kebabs rest for two minutes, then brush with the turmeric yoghurt. Place on a serving platter, sprinkle over the fresh mint and serve.Site navigation
