👨‍🍳 作り方

1. 1

   In a large bowl, combine the sliced or grated onions. If slicing, gently rub the onions between your hands to release their juices.

   💡 プロのコツ: Rubbing onions helps extract maximum flavor and juice.
2. 2

   Add the kefir or yogurt, lemon juice, cumin seeds, crushed coriander seeds, salt, and black pepper to the bowl with the onions. Mix well to create the marinade base.

3. 3

   Add the cubed lamb to the marinade. Ensure each piece is well coated. If using, stir in the chopped fresh dill and parsley.

   💡 プロのコツ: Use your hands to ensure even coating of the lamb.
4. 4

   Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.

   💡 プロのコツ: Marinating overnight yields the best results.
5. 5

   When ready to grill, thread the marinated lamb onto skewers, alternating with pieces of onion or bell pepper if desired. Discard any excess marinade.