Stone-Cooked Kebabs (Pathar Pe Bane Kebab)
Yogurt marinades are common in Indian and Middle Eastern cuisine. Tke lactic acid work to tenderize the meat. You can buy ginger-garlic paste and garam masala at Indian markets and online.
Serves: 4Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Medium
- 2 Tbsp. vegetable oil, divided
- 1 medium red onion, peeled and minced
- 1⁄2 cup plain low-fat yogurt
- 1⁄2 tsp. garam masala
- 2 tsp. prepared ginger-garlic paste
- 1 1⁄2 tsp. salt
- 1⁄2 Tbsp. dried mint
- Juice of 1⁄2 medium lemon
- 1 lb. boneless lean lamb
- In a small skillet, heat 1 tablespoon oil. Add onion and sauté until well browned. Remove from heat and place in a bowl. Add the yogurt, spice mix, ginger paste, salt, mint, and lemon juice to the onion. Mix well and set aside.
- Using a mallet, flatten the lamb. Cut into 2 1⁄2-by-1 1⁄2-inch slices. Add the lamb slices to the marinade and mix well. Cover, and marinate in the refrigerator for at least 3 hours.
- In a medium skillet, heat 1 tablespoon oil. Shake off excess marinade from lamb slices, and place 1 or 2 slices at a time in the skillet; cook until golden brown on each side, about 6 minutes. Ensure that the lamb is cooked through. Continue until all the lamb slices are cooked.