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Pakistani Grilled Skewers 2

Serves 4 to 6 Appetizer meat, Appetizers

Pakistani Grilled Skewers 2

Pakistani Grilled Skewers 2 captures the essence of home-cooked meals across Karachi, Lahore, Peshawar, and Islamabad. This dish is a staple at family dinners and weekend gatherings, where the subtle art of seasoning comes to life with a careful hand. The lamb is marinated with cumin and olive oil, creating a blend that speaks to the heart of Pakistani home cooking.

The skewers offer a tender bite, where each piece of lamb is infused with the smoky warmth of cumin and the mild sweetness of onion. A generous pinch of sea salt and black pepper elevates the flavors, making each bite a savory delight. Serve these skewers hot, straight from the grill, and enjoy their succulent textures as they bring a taste of Pakistan to your table.

Ingredients

  • 600 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb cubes. Cut 600 g of lamb into uniform pieces, approximately 1-inch cubes, to ensure even cooking. Peel and finely chop 1 onion. This will help the onion release its flavor and blend well with the lamb.
  2. In a large mixing bowl, combine the lamb cubes with the chopped onion. Add 2 tbsp of olive oil and 1 tsp of cumin to the bowl. Mix thoroughly with your hands, ensuring each piece of lamb is well-coated with the oil and spices. This step is crucial for infusing the lamb with flavor.
  3. Season the mixture generously with fine sea salt and black pepper to taste. Toss the lamb cubes again to distribute the seasoning evenly. Let the mixture sit for a few minutes to allow the flavors to meld.
  4. Thread the seasoned lamb cubes onto skewers, leaving a small gap between each piece to allow heat to circulate and cook the meat evenly. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
  5. Preheat a grill or grill pan over medium-high heat. Once hot, place the skewers on the grill. Cook the lamb skewers, turning occasionally, until they are browned on all sides and cooked through. The lamb should be juicy and slightly charred, with a deep, rich aroma.
  6. Remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute within the meat, enhancing its flavor and tenderness.
  7. Finish by sprinkling a little more fine sea salt over the skewers if needed. Serve immediately, allowing everyone at the table to enjoy the freshly grilled lamb skewers.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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