Uighur Lamb Kebabs Recipes

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Lovely Lamb Kebabs

Ingredients:

  • 1 lb of boneless lamb leg or shoulder, cut into approximately 1 inch squares (with some of the fat kept on)
  • ½ yellow onion
  • 2 tbsps of vegetable oil
  • ¼ cup pomegranate juice
  • 1 tsp salt
  • 1 tsp of freshly ground black pepper
  • 2-3 cloves of garlic, minced
  • ¾ tsp of cayenne
  • 1 tbsp of kosher or sea salt
  • 1 tsp of ground cumin

Instructions:

  1. Process the onion into a paste in a food processor. Add the pomegranate juice, garlic, oil, salt and pepper to the onion paste and mix together. Add the chunks of lamb in a bowl and cover with the marinade. Cover the bowl with plastic wrap and set in the refrigerator for at least 2 hours to marinate.
  2. If using bamboo skewers, soak them in water for 30 minutes and place a plate on top of them to prevent them from floating. Preheat your gas grill to medium-high or prepare your charcoal grill. Skewer the pieces of meat onto the skewers, leaving enough space between them so the meat browns. Place the kebabs on the hot grill.
  3. Grill for about 2 minutes on the first side then turn, cooking for 7-8 minutes more, turning the skewers so they get good even color.
  4. Combine the salt and cumin together. Cook the meat to your liking and sprinkle the cumin-salt immediately after it comes off the grill.

Uighur Lamb Kebabs • Yield: 4 servings
Ingredients:

  • 1 lb of boneless lamb leg or shoulder, cut into approximately 1 inch squares (with some of the fat kept on)
  • ½ yellow onion
  • 2 tbsps of vegetable oil
  • ¼ cup pomegranate juice
  • 1 tsp salt
  • 1 tsp of freshly ground black pepper
  • 2-3 cloves of garlic, minced
  • ¾ tsp of cayenne
  • 1 tbsp of kosher or sea salt
  • 1 tsp of ground cumin

Uighur Lamb Kebabs Nutrition Facts:
• Diet: Low-Carb
• Calories: 64.16
• Fat: 94.46
• Carbs: 6.55
• Protein: 85.81
• Cholesterol: 102.81
• Calcium: 10.35
• Sodium: 60.04

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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