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Kuwaiti Lamb Kebab Mishwi
Tender and flavorful lamb kebabs marinated in a blend of traditional Kuwaiti spices, then grilled to perfection. Often served with rice or flatbread.
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- 600 g Lamb shoulder(cubed into 1-inch pieces)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1/2 cup Yogurt(plain)
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Turmeric powder
- 1/4 tsp Cardamom powder
- 1/4 tsp Cayenne pepper(or to taste)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 8-10 Wooden skewers(soaked in water for 30 minutes)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the cubed lamb with chopped onion, minced garlic, yogurt, olive oil, lemon juice, cumin, coriander, turmeric, cardamom, cayenne pepper, salt, and black pepper. Mix well to ensure all lamb pieces are coated.
- 2
Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours, to allow the flavors to meld and the lamb to tenderize.
- 3
Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
- 4
Preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil.
- 5
Grill the kebabs for 10-15 minutes, turning occasionally, until the lamb is cooked through and nicely charred on all sides. If using the oven, bake for 15-20 minutes, turning halfway through.
- 6
Remove from heat and let rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âUsing lamb shoulder provides the best balance of flavor and tenderness for kebabs.
- âDon't overcrowd the skewers; this allows heat to circulate and cook the meat evenly.
- âAdjust the cayenne pepper to your preferred level of spice.
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- Add chunks of bell peppers and onions to the skewers for a mixed kebab.
- Marinate with a touch of pomegranate molasses for a sweet and tangy note.
- Serve with a side of tahini sauce or a fresh herb salad.