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 Canola oil
 2 cups Red onion, diced
 ½ cup Curry leaves
 2 tbsp Ginger, roughly chopped
 2 tbsp Garlic, roughly chopped
 2 tbsp Serrano chilies, roughly chopped
 1 tbsp Tamarind pulp
 1 tsp Sugar
 ¼ cup Soy sauce
 ¼ cup Distilled vinegar
 2 tbsp Ground black pepper
 2 tsp Kosher salt
 4 lbs Boneless leg of lamb or lamb sirloin
 Chili powder
 Skewers
For Serving
 Naan or flour tortillas
 Red onions, julienned
 Lime
 Cilantro
 Yogurt

Black Pepper Marinade
1

Heat 2-3 tbsp oil in a wide, non-stick pan. Add onions and reduce heat to medium.

2

Lightly fry the onions for 3-4 minutes until the onions are translucent and the edges are lightly browning.

3

Add the curry leaves, ginger, garlic, serrano chilies, and tamarind pulp to the pan and cook for 1-2 minutes, stirring.

4

Keep the heat at medium low to ensure the onions and garlic do not overcook, the goal is to sweat the mixture.

5

Add the sugar, soy sauce, vinegar, black pepper and salt to the pan. Stir into mixture for 1-2 minutes and remove pan from heat.

6

After the mixture has cooled, blend in a food processor to a smooth paste. The masala mixture will keep in an air tight container in the refrigerator for up to 4 weeks.

Lamb Kebab Directions
7

Slice lamb into small, thin strips that can be easily skewered (approx. five pieces should fit on a 10" skewer).

8

If using wooden skewers, soak them for 5-10 minutes. Season the meat liberally with Kosher salt and a light dusting of chili powder.

9

Let the lamb sit for 10 minutes for the salt to flavor the meat, then liberally apply the black pepper marinade.

10

Marinate meat for 1-6 hours (the longer the better).

11

Fire up the KUDU and bring to medium-high heat. Cook skewers to medium rare (a couple of minutes per side).

12

Warm the naan directly on the KUDU. Serve with red onions, lime, cilantro and a small dash of yogurt.

Category

Ingredients

 Canola oil
 2 cups Red onion, diced
 ½ cup Curry leaves
 2 tbsp Ginger, roughly chopped
 2 tbsp Garlic, roughly chopped
 2 tbsp Serrano chilies, roughly chopped
 1 tbsp Tamarind pulp
 1 tsp Sugar
 ¼ cup Soy sauce
 ¼ cup Distilled vinegar
 2 tbsp Ground black pepper
 2 tsp Kosher salt
 4 lbs Boneless leg of lamb or lamb sirloin
 Chili powder
 Skewers
For Serving
 Naan or flour tortillas
 Red onions, julienned
 Lime
 Cilantro
 Yogurt

Directions

Black Pepper Marinade
1

Heat 2-3 tbsp oil in a wide, non-stick pan. Add onions and reduce heat to medium.

2

Lightly fry the onions for 3-4 minutes until the onions are translucent and the edges are lightly browning.

3

Add the curry leaves, ginger, garlic, serrano chilies, and tamarind pulp to the pan and cook for 1-2 minutes, stirring.

4

Keep the heat at medium low to ensure the onions and garlic do not overcook, the goal is to sweat the mixture.

5

Add the sugar, soy sauce, vinegar, black pepper and salt to the pan. Stir into mixture for 1-2 minutes and remove pan from heat.

6

After the mixture has cooled, blend in a food processor to a smooth paste. The masala mixture will keep in an air tight container in the refrigerator for up to 4 weeks.

Lamb Kebab Directions
7

Slice lamb into small, thin strips that can be easily skewered (approx. five pieces should fit on a 10" skewer).

8

If using wooden skewers, soak them for 5-10 minutes. Season the meat liberally with Kosher salt and a light dusting of chili powder.

9

Let the lamb sit for 10 minutes for the salt to flavor the meat, then liberally apply the black pepper marinade.

10

Marinate meat for 1-6 hours (the longer the better).

11

Fire up the KUDU and bring to medium-high heat. Cook skewers to medium rare (a couple of minutes per side).

12

Warm the naan directly on the KUDU. Serve with red onions, lime, cilantro and a small dash of yogurt.

Lamb Kababs with Naan
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