September 3, 2023
Afghan Lamb Kebab with Cilantro Chutney
Juicy, tender, and flavor packed lamb bites are perfect cooked over a charcoal grill for this delicious Afghan main. A bit of bright and bracing cilantro chutney cuts the richness and adds freshness. Adapted from here. Feel free to swap the lamb for beef or even chicken of your choice.
Servings: 4
Calories: 245kcal
Ingredients
Lamb
- 2 pounds boneless lamb shoulder or boneless leg of lamb (you want something with a bit of fat marbling as it will help keep it tender), or beef of your choice
- 2 onions peeled
- 1 jalapeño stem and seeds removed, omit for nightshade-free
- 1 bunch cilantro
- 1 kiwi peeled, or 1/4 cup fresh pineapple pieces, optional, contains enzymes that help tenderize the meat
- 2 cloves garlic peeled
- 1/2 inch piece ginger peeled
- 4 tablespoons lemon juice 2 lemons
- 1 tablespoon white vinegar
- 1 tablespoon greek yogurt omit for dairy-free
- 2 tablespoons avocado oil
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander ground
- 1 teaspoon salt
- 1/2 teaspoon cinnamon ground
- 1/2 teaspoon paprika ground
- 1/2 teaspoon black pepper fresh ground
- 1/4 teaspoon black cardamom ground (adds a floral smokiness, optional)
- 1/4 teaspoon cloves ground
Chutney
- 1 bunch cilantro roughly chopped, use the whole thing – stems and leaves
- 2 cloves garlic peeled
- 1 jalapeño stem and seeds removed (leave them in if you want more heat), omit for nightshade-free
- 1/2 teaspoon salt
- 1/2 cup white vinegar
- 1/8 teaspoon coriander fresh ground
- pinch black pepper fresh ground
Instructions
For the Lamb
- Trim the lamb into 3/4-inch pieces and set aside.
- Place the onions and jalapeño into a blender and blend until completely smooth, do no clean the blender. Pass through a fine mesh strainer set over a large bowl and press on the solids to extract as much juice as possible. Discard the solids.
- Add all remaining ingredients except the lamb to the now empty blender and blend until smooth. Add this to the onion juice and then toss the lamb with the marinade. Marinade overnight and up to 2 days, turning half way through to ensure even application of the marinade.
- When ready to cook, thread the meat onto skewers, preferably metal ones (if using wooden skewers, be sure to soak them in water for 30 minutes first or else they will burn during cooking). Be sure to leave a bit of space between each piece of meat on the skewer, you should have 4-8 skewers.
- Grill or broil to your desired doneness. These are best cooked over a charcoal grill on coals that are evenly glowing orange for about 8-10 minutes total, flipping half way through. Test a piece of meat to determine if it is cooked – it should be cooked through but still tender.
- Serve with chutney, sliced onions (soak in water for 15 minutes to remove any bite, if preferred), sliced tomatoes, fresh herbs, citrus wedges, and chutney.
For the Chutney
- Blend everything until completely smooth. Serve with lamb.
Notes
The marinade is mostly removed, this is reflected in the nutrition facts.
Protein:Energy Quotient [calories]: 2.54, Protein % of calories: 62.9%
Nutrition Facts
Afghan Lamb Kebab with Cilantro Chutney
Amount per Serving
Calories
245
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
114
mg
38
%
Sodium
416
mg
18
%
Potassium
539
mg
15
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
0.2
g
0
%
Protein
36
g
72
%
Vitamin A
173
IU
3
%
Vitamin C
5
mg
6
%
Calcium
28
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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