Kenyan Lamb Kebabs with Smoky Flair
A flavorful and aromatic dish that combines the bold flavors of Kenyan spices with the smokiness of grilled lamb kebabs.
Ingredients
- ●1.25 lbs Lamb shoulderCut into 1-inch cubes
- ●2 tbsp Kenyan spice blendAvailable at African markets or online
- ●1 tsp Smoked paprikaAdd smokiness to the lamb
- ●2 tbsp Coconut oilFor grilling the kebabs
- ●1 large OnionChopped
- ●1 large Bell pepperChopped
- ●2 large TomatoChopped
- ●1/4 cup Crunchy corn flakesCrispy topping for the kebabs
- ●1/4 cup Fresh cilantroChopped, for garnish
Instructions
- 1
1. Preheat grill to medium-high heat.
- 2
2. In a large bowl, mix together lamb cubes, Kenyan spice blend, smoked paprika, salt, and black pepper.
- 3
3. Thread lamb cubes, onion, bell pepper, and tomato onto skewers, leaving a little space between each piece.
- 4
4. Brush coconut oil on the grill grates and cook kebabs for 8-10 minutes per side, or until the lamb is cooked through.
- 5
5. Meanwhile, crush corn flakes in a food processor to create a crispy topping.
- 6
6. Once the kebabs are cooked, brush with a little coconut oil and sprinkle with crispy corn flakes.
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7. Garnish with chopped cilantro and serve immediately.
- 8
8. Let the kebabs rest for a few minutes before serving.