These BBQ Masala Kebabs are marinated and skewered pieces of meat that are cooked over a hot BBQ. The smokey flavour from the BBQ and spices from the marinade give this multi cultural Middle Eastern Indian dish the tick of approval.
Serves: 5-6
Preparation Time: 40 Minutes
Cooking Time: 10 Minutes
1kg lamb leg /steak, 3cm sized cubes *
3 tablespoons fresh coriander, chopped
2 tablespoons Greek yoghurt, unsweetened 1 tablespoon olive oil
1 tablespoon fresh green chilli, minced
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon turmeric powder
1/4 teaspoon chilli powder
1 pinch red orange Indian colour powder
* Substitute: chicken breast
Chicken cook time: 5 minutes each side or until cooked through
In a large bowl, combine coriander, yoghurt, oil, chilli, garlic, ginger, garam masala, salt, turmeric, chilli and colour powder.
Add lamb, stir to combine with masala. Rest for 30 minutes at room temperature for 1 hour before cooking or if desired marinate overnight in refrigerator, but no longer than 24 hours.
Soak wooden kebab sticks in water if metal ones are not available. Heat charcoal or gas BBQ till red hot. Skewer lamb pieces onto kebab sticks and cook for 6 minutes each side or until desired internal temperature. Place into foil lined dish, shiny side facing kebab pieces.
Rest for 5 minutes before serving hot with your choice of bread and/or condiments.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
