Lamb Kebabs (Afghani Sikh Kebab or Tikka Kebab)

Sikh Kebab or Tikka Kebabs are a typical Afghan kebab made from meat that is marinated for a specified period, and then barbecued or roasted in an open fire on skewers. It is traditionally made from sheep meat. However, variations of chicken and other meats are also available. The slow cooking process gives it an exceptionally gratifying taste, and the meat becomes so tender post-preparation that it will melt in your mouth. Of all kebabs these are the most favoured by Afghans and are the best known. It is best eaten with the Afghani green sauce.

3 Tbsp. lemon juice, freshly squeezed
4 cloves garlic, peeled and crushed
½ cup live, natural yogurt (optional)
sea salt
black pepper, freshly ground
1 tsp. ground cilantro seed
2 lbs lamb, boneless, cut into ¾" cubes
8 oz lamb fat or 2 Tbsp. vegetable oil
2 lawausha, Chapati or Naan

Mix the lemon juice, crushed garlic, yogurt (if used), salt, pepper and cilantro in a bowl. Add the lamb and lamb fat or oil. Mix well and marinate, covered, in the refrigerator for several hours or overnight.

Preheat the grill. Thread the meat on to the skewers. (The cubes of meat should be alternated with the fat.) Grill, turning frequently, for about 15-20 minutes until brown and cooked.

Place the lawausha or chapati on a large dish, remove the kebabs from the skewers and place them on the bread.

Sprinkle with a little salt and pepper, garnish with the tomato, onion and lemon, and fold the chapati or lawausha over to keep the kebabs warm. The extra lawausha or chapati is cut into pieces and served separately. A mixed salad is a good accompaniment.