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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

You need the perfectly heated and season pan for your grilled lamb kebaabs. 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 alongside your grilled lamb kebaabs 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

You need the perfectly heated and season pan for your grilled lamb kebaabs. 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 alongside your grilled lamb kebaabs with red onions, lime, cilantro and a small dash of yogurt.

Lamb Kababs with Naan
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