Sikh or Tikka Kebab

History

Of all kebabs these are the most favoured by Afghans and are the best known. The kebabs are traditionally cooked over a charcoal fire. Use a barbecue if you have one. Otherwise, an electric oven or gas grill is satisfactory, although of course the flavour will not be the same. The lamb is threaded on the kebab skewers (sikh). If using an ordinary grill, balance the scewers on the rim of the grill pan in such a way that all the meat juices drip inside the tray.

Sikh kebabs are always served with bread of some kind, usually chapati or lawausha and crushed grape seeds and redpepper are sprinkled on the top for added flavour.

IngredientsServes 4

• 8 oz (225 g) lamb fat (optional) or 2 tbs vegetable oil   
• 2 lb (900 g) boneless lamb, cut into   
• 3 tbs lemon juice   
• 4 cloves of garlic, peeled and crushed   
• salt and black or red pepper   
• 1 tsp ground coriander seed (optional)   
• 2 lawausha or chapati (or nan)  
• for the garnish:  
• onion   
• tomato   
• lemon or lime wedges  

Method

Mix the lemom juice, crushed garlic, yoghurt (if used), salt, pepper and coriander in a bowl. Add the lamb amd lamb fat (if used) or oil. Mix well and marinate, covered, in the refrigerator for several hours or overnight.

Preheat the grill. thread the meat on to the skewers. (The cubes of meat should be alternated with the fat, if used.) Grill, turning frequently, for about 15-20 minutes until brown and cooked.

Place the chapati or lawausha on a large dish, remove the kebabs from the skewers and place them on the bread. Sprinkle with a little salt and pepper, garnish with the tomato, onion and lemon, and fold the chapati or lawausha over to keep the kebabs warm. The extra lawausha or chapati is cut into pieces and served separately. A mixed sald is a good accompaniment.