Kebab-e-sikhi is lamb on the skewer, and in many Afghan families it is the taste of Eid al-Adha. When the qurbani animal is sacrificed, the meat is shared out first, to people in need, to relatives and to friends, and some of what the family keeps for itself goes straight onto the coals. The marinade is what matters: onion, red chilli and garlic blended to a pulp and squeezed through muslin until only their juice is left, then seasoned with crushed coriander seed, black pepper and salt. Overnight the onion juice softens the lamb, and there is no onion left to burn on the grill. Serve the skewers with naan, lime, raw red onion and a pile of fresh herbs.
Zone: Silk Road Table
INGREDIENTS
- 2 large onions (about 600g, coarsely chopped)
- 2 medium-hot fresh red chillies (coarsely chopped)
- 2 garlic cloves (coarsely chopped)
- 125 ml water
- 1 heaped tbsp coriander seeds (crushed)
- 2 tbsp salt
- 2 tsp ground black pepper
- 4 tbsp sunflower oil
- 2 kg boneless lamb leg (in 5cm pieces)
- naan (to serve)
- lime wedges (to serve)
- thinly sliced red onion (to serve)
- fresh herbs (to serve)
METHOD
- Blend the onions, chillies, garlic and water to a fine pulp.
- Tip the pulp into a muslin cloth over a bowl and squeeze out as much juice as you can. Discard the solids.
- Stir the coriander seeds, salt, pepper and oil into the juice. Add the lamb, turn to coat, cover and refrigerate overnight.
- Light a charcoal barbecue and wait until the coals glow evenly orange, or heat the grill to its highest setting.
- Thread the lamb onto skewers, leaving small gaps between the pieces.
- Grill for 8 to 10 minutes, turning now and then, until cooked through but still tender.
- Serve with naan, lime wedges, sliced red onion and herbs.
NOTES
UK adaptation: Lamb leg from any butcher, cut into 5cm pieces. Fresh red chillies of medium heat. A charcoal barbecue gives the right flavour; a very hot grill works. Metal skewers, or wooden ones soaked for 30 minutes. Serve with naan-e-afghani. Everything else widely available.
US adaptation: Boneless lamb leg from Whole Foods or a halal butcher. Fresno chiles, as the source uses. Charcoal grill or broiler. Everything else widely available.
Cook’s note: Squeeze the onion pulp hard through the muslin and use only the juice. Any pulp left on the meat burns on the coals before the lamb is done.
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