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Basic Grilled Lamb Tikka Kabaabs |
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Serves: 4 (Gosht Tikka)Category: Tikka Kabaabs and Marinades Makes 4 to 6 servings Tikkas are bonless, skinless pieces of meat that are first marinated and then grilled. Since lamb is a tough and gamy meat to start with, lamb tikkas require robust marinades, stronger spices, more intense flavors, and a longer marinating period than chicken and fish. Select any one of the tikka marinades (search for "Category: Tikka Kabaabs and Marinades "), mix in some more ginger, garlic, and spices if you wish, then follow the directions in this recipe. 1 recipe Tikka Marinade of your choice (search for "Category: Tikka Kabaabs and Marinades ") 1 1/2 to 2 pounds bonless leg of lamb, all visible fat trimmed, cut into 1 1/2-inch pieces 1 recipe Kabaab and Tikka Finishing Glaze of your choice 8 to 10 metal or bamboo skewers soaked, in water at least 30 mintues Lemon and Tomato wedges 1 to 2 fresh green chili peppers, such as serrano, stemmed, seeded, and thinly sliced Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the marinade. Then, place the lamb in a large non-reactive bowl. Add the marinade (saving about 1/4 cup to use for basting as you grill) and mix well, making sure all the pieces are well-coated. Cover the bowl and marinate the lamb in the refrigerator at least 12 and up to 36 hours. (To prevent potential salmonella contamination, never marinate poultry, meats, or seafood at room temperature.) 2. When ready to cook, prepare the finishing glaze. Then, thread the lamb pieces of skewers (4 to 5 per skewer), and discard the unused marinade. (If you prefer, immediately boil the marinade about 5 minutes and use it as a sauce. (Boiling kills any bacteria.) 3. Preheat a grill over high heat to 400°F to 425°F and grill the lamb skewers, turning and rotating as needed, until they are seared on all sides, about 5 minutes. Then move the skewers to the sides where the heat is lower and continue to grill until the lamb is tender, 20 to 25 minutes. Baste occasionally with the reserved marinade. During the last minute or so, baste with the finishing glaze and transfer to a serving platter lined with lemon and tomato wedges. Top with green chili peppers and serve. VARIATION: Place the skewered pieces in a broiler tray and grill about 8 inches from the heating element, until charred all over, Then heat the oven to 450°F, cover the skewers with foil, and bake until the lamb is soft and tender, about 25 minutes. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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