Kebabeh sikhi are succulent, grilled lamb skewers marinated in a garlic-onion mixture and spiced with coriander and chiles. You won’t be able to resist them.
What is the best cut of lamb for kebabs?
Ideally, you want meat that has a decent amount of fat to keep your kebabs juicy and tender. Leg of lamb is a perfect choice because of that. But if you do need a substitution, boneless shoulder and sirloin will also do.
Kebabeh Sikhi (Lamb Skewers)
- Quick Glance
- Quick Glance
- 30 M
- 1 D
- Serves 8 to 10
Special Equipment: Metal or pre-soaked wooden skewers, Cheesecloth
In a food processor, combine the onion, chiles, garlic, and water, and blitz to a fine pulp.
Lay a piece of cheesecloth over the top of a large bowl and strain the mixture through it, pressing to extract as much liquid as possible, and discarding the solids.
Stir in the coriander, salt, freshly ground black pepper, and the oil. Add the lamb and mix well to coat the meat, cover, and marinate in the fridge overnight.
This type of kebab is best grilled on a charcoal barbecue. When you are ready to cook the kebabeh sikhi, start by preheating the coals. The coals should be evenly glowing orange before you begin cooking.
Thread the marinated lamb pieces closely onto metal or pre-soaked wooden skewers, leaving a little space between each piece. Depending on the size of your skewers, you should have between 8 and 16 skewers.
Place them on the grill over the coals and cook, turning occasionally, until the lamb is cooked to your desired doneness, 8 to 10 minutes. Be careful not to let the meat dry out or become too crisp on the outside through overcooking. Test a piece of lamb to ensure it’s cooked through but tender.
Serve with naan flatbread, lime wedges, thinly sliced red onion, and fresh herbs for brightness and crunch. Add some chutney on the side for a burst of acidity and heat.
Recipe Testers' Reviews
My guests and I found the kebabeh sikhi a little exotic and excellent. The recipe comes together quickly and almost all the prep can be done the previous day, so this recipe is a keeper for us.
As one family member dislikes lamb, I used about two pounds of lamb leg but I also used two pounds of boneless pork loin chops cut in much smaller chunks, about 1/3 ounce each - still easy to thread on wooden skewers.
These are the understated lamb skewers you order again and again at your favorite spot for kebabs. The onion-based marinade tenderizes the meat and the coriander gives it a subtle perfume, but most of all, this lamb tastes like lamb, which is all you want it to be.
I was going to make the kebabeh sikhi on a gas grill, but after all of the marinating, skewering, etc., I found that my tank wouldn't seal. So, I finished these on a grill pan under a broiler. They were finished in 9 minutes. For those who don't have a grill (or don't want to brave the outdoors in January!), this was a perfectly serviceable way to finish the meat. It would have been much better on a grill, though. After 9 minutes they were cooked through. I'd prefer them a little closer to medium-rare, but of course under the broiler, they weren't going to get any char earlier. I ate this with tahdig, saag, and cilantro-mint chutney.