Char si tikka kababs, marinated lamb skewers grilled over charcoal
Binging with Babish · ♥ 11.6K likes · 373.8K views · 6 min video
Read about shoulder (roast, chops, stew meat) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- sliced ginger
- garlic cloves
Pulse 1 part sliced ginger with 2 parts garlic cloves in a food processor until pretty fine, scraping down the sides once or twice.
Char si tikka kebabs and ginger-garlic paste
Transfer the paste to a container and cover it completely with neutral oil; it keeps for months in the freezer.
- neutral oil
- 1 lb lamb shoulder
- 3 tbsp greek yogurt
- ¼ tsp cumin
- ¼ tsp coriander
- 1 tsp black pepper
- 1¼ tsp kosher salt
- 2 tbsp ginger garlic paste
Combine the lamb shoulder with the greek yogurt, cumin, coriander, black pepper, kosher salt and the ginger garlic paste, mix well and refrigerate, preferably overnight.
- peppers
- onions
Thread a few pieces of lamb on a skewer, alternating with peppers and onions, and repeat for the rest.
Char the skewers on the charcoal grill to the doneness you want; medium gives the best texture and flavour.