Tikka Kabobs

Recipe Ingredients

2 lbs	908g / 32oz	Boneless meat*
2 tablespoons	30ml	Garam masala
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Onion - chopped (small)
1 tablespoon	15ml	Chopped fresh ginger
5		Garlic flakes
1 teaspoon	5ml	Ground cayenne pepper
4 tablespoons	60ml	Sour cream
		Salt to taste

Recipe Instructions

* preferably from butter fried leg of lamb, cut into 2" cubes

Puree all the ingredients, except the lamb, together in a blender. Pierce the cubes of lamb with a thick skewer or sharp knife, so that a visible hole is made in the meat. The idea is to allow the meat to marinate properly, which is the entire secret of the recipe. Place the above puree in the hole of the meat and marinate overnight in the refrigerator. When you are ready to cook, place the kabobs in a broiler pan to drain off excess juices. Heat the oven to a full broil for 15 minutes and place the kabobs in the oven. Broil for about 15 minutes and remove from the oven. Turn the pieces over and broil for another 15 minutes. Sprinkle some fresh coriander leaves and serve hot.

Source:
Star Publications (Malaysia)

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