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Grilled Uighur Lamb Kebabs
Lamb shoulder or leg soaks for two hours in pomegranate juice, garlic, and cayenne before hitting the grill. The marinade does double duty — the juice's acidity softens the meat while the cayenne and coarsely ground black pepper build a spiced crust over the charcoal heat. Fatty cuts char at the edges while the interior stays juicy, making each skewer worth the wait. Serves four, and pairs well with flatbread and sliced raw onion on the side.
Equipment
- Grill
- Blender
Ingredients
- 1 pound boneless lamb leg or shoulder
- 1 medium onion, coarsely chopped
- 2 tablespoons vegetable oil
- ¼ cup pomegranate juice, or substitute ¼ cup fresh lemon juice mixed with 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped garlic
- ¾ teaspoon cayenne
Instructions
- 1Slice the lamb into 1-inch squares, keeping a small amount of fat on the meat for flavor.
- 2Blend the chopped onion into a smooth paste using a food processor. Transfer it to a medium bowl and mix in the oil, pomegranate juice, salt, black pepper, garlic, and cayenne.
- 3Toss the lamb pieces into the bowl, stirring well to coat the meat completely. Cover the bowl and chill in the refrigerator for 2 hours. The acid in the pomegranate juice tenderizes the meat, so don't skip this step.
- 4Heat a gas grill or prepare a medium-hot fire in a charcoal grill. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
- 5Slide the marinated lamb onto 8 skewers, leaving a tiny bit of space between each piece so they don't crowd together. Proper spacing ensures the heat circulates for an even sear.
- 6Arrange the skewers on the grill grates about 4 to 5 inches above the heat source. Let them cook for 2 minutes before flipping.
- 7Continue grilling for another 7 to 8 minutes, rotating the skewers frequently to build an even, browned crust. Transfer the hot skewers to a large platter.
Notes
- Substitute: If you can't find pomegranate juice, mix 1/4 cup of fresh lemon juice with 1 teaspoon of sugar.
- Storage: Leftover lamb kebabs store well in the refrigerator for up to 3 days and taste excellent reheated gently.
- Doneness: Total cooking time depends on your grill's heat and whether you prefer the lamb pink in the center or fully cooked.
Recipe Details
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