How To Make Mutton & Yoghurt Kebabs

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken reduces fat content while maintaining flavor.

yoghurt

🥗Healthier: Greek yoghurt

💰Cheaper: sour cream

Greek yoghurt provides creaminess with less fat.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers milder heat with vibrant color.

cumin

🥗Healthier: cumin seeds

💰Cheaper: ground cumin

Ground cumin is easier to find and use.

Slice the brown onion in half and coarsely dice it.

In a small bowl, mix together 2 tablespoons of salt, 2 tablespoons of red sumac, 1 teaspoon of ground cumin, 0.5 teaspoon of black pepper, 1 cup of yogurt, 2 tablespoons of lime juice, and 0.25 cup of vegetable oil.

Combine the marinade ingredients until well mixed.

Add the diced mutton to the marinade and mix well to coat the meat evenly.

Cover the bowl with cling wrap and refrigerate for at least 6 hours, preferably overnight.

After marinating, preheat the grill.

Thread the marinated mutton onto long metal skewers, ensuring to leave a gap between pieces for even cooking.

Place the skewers on the grill, leaving a gap between each one.

Turn the skewers every 45 seconds to seal the meat and ensure even cooking.

Check the doneness after about 6 minutes; the meat should be medium.

Remove the skewers from the grill and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens