How to Make Tamarind Glazed Lamb Kebabs and Quinoa Salad

Soak skewers in water for at least 30 minutes to prevent burning.

Cut lamb shoulder into 1-inch cubes and place in a bowl.

In a separate bowl, mix tamarind paste, minced garlic, cumin, coriander, salt, and black pepper to create a marinade.

Pour the marinade over the lamb cubes and mix well to coat evenly.

Cover the bowl and marinate the lamb in the refrigerator for at least 2 hours, or overnight for best flavor.

Preheat the grill to medium-high heat.

Thread the marinated lamb onto the soaked skewers, alternating with pieces of onion.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

Remove the kebabs from the grill and let them rest for 5 minutes.

Garnish with fresh cilantro before serving.

Equipment Needed

Dietary

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