450 grams lamb fillet or leg steak
2 teaspoons grated garlic
1 teaspoon grated ginger
2 tablespoons soy sauce soy sauce
1 teaspoon Kathmandu masala
75 ml rapeseed oil
1 kilo lamb fillet or leg steak
4 teaspoons grated garlic
2 teaspoons grated ginger
2 tablespoons soy sauce 2 teaspoons Kathmandu masala
150 ml rapeseed oil
Cut the meat into strips approximately ½ -1 cm thick and 4-6 cm long place in a non-metallic bowl. Mix the remaining ingredients together and pour the marinade over the lamb massaging well into the meat. Cover the bowl and allow the meat to marinade in the fridge overnight or 2 hours minimum.
Thread the lamb onto skewers keeping the meat as flat as possible. Cook on a high heat griddle or BBQ for 4-6 minutes each side, letting the kebabs brown and caramelise on the one side before turning them to cook the other side.
- Great on the BBQ these shekuwa are just as good cooked under the grill and served in a wrap with 1 or 2 sauces and salad.
- These shekuwa freeze well for up to a month, just thread onto the skewers straight after mixing the marinade. Freeze the shekuwas flat between oiled baking parchment and double bag once frozen if you’re keeping them for a while, there’s no need to marinade in the fridge. Defrost well before cooking.
Rapeseed oil Gluten free
GF*, DF, NF