Middle Eastern spices give these grilled lamb kebabs their rich flavors, which go perfectly with a tangy and slightly sweet red wine sauce. The spicy herbs go well with the juicy lamb, and the red wine sauce gives the dish more depth and richness. The mix of flavors is delicious and will take you to the heart of the Middle East.
Ingredients: 500g lamb, cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup olive oil. 1/4 cup red wine vinegar. 1/4 cup pomegranate molasses. 1/4 cup red wine. 1 tablespoon honey. Fresh parsley for garnish.
Instructions: Put chopped onion, minced garlic, cumin, paprika, cinnamon, cayenne pepper, salt, pepper, and olive oil in a bowl. Add the cubed lamb and mix them all together. Put the food in the marinade for at least an hour or overnight in the fridge. Warm up the grill over medium-high heat. Skewer the lamb that has been marinated. For about 8 to 10 minutes, turning the kebabs every now and then, until the lamb is cooked to your liking. Make the red wine sauce while the kebabs are cooking on the grill. Put the red wine vinegar, pomegranate molasses, red wine, and honey in a small saucepan. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the sauce gets a little thicker. Take the kebabs off the grill and put them on a serving platter when they are done. Add the red wine sauce to the kebabs and top them with fresh parsley. Have fun! You can eat the lamb kebabs with couscous, rice, or flatbread.
Prep Time: 60 minutes
Cook Time: 10 minutes
Sanketlipi
