Pan-Seared Lamb Kebabs with Ethiopian Spices
A flavorful and aromatic dish that combines the taste of lamb with the warm spices of Ethiopia. Perfect for a quick dinner or gathering.
Ingredients
- ●1 1/2 pounds Lamb shoulder, boneless and cut into 1-inch cubesMake sure to trim any excess fat
- ●2 tablespoons Ethiopian spice mixYou can also use store-bought Ethiopian spice mix
- ●1 cup Tangy yogurtUse plain or flavored yogurt, depending on your preference
- ●4-6 pieces Pillowy naan bread or flatbreadYou can also serve with rice or injera
- ●1 teaspoon Curry powderAdd this for extra warmth and depth
- ●2 tablespoons Olive oilFor brushing the lamb and naan
- ● SaltTo taste
- ● Black pepperTo taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together the Ethiopian spice mix, yogurt, and curry powder. Add the lamb and mix until well coated.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Thread the lamb cubes onto skewers, leaving a small space between each piece.
- 5
Brush the lamb with olive oil and season with salt and pepper.
- 6
Heat a large oven-safe skillet over medium-high heat. Add the lamb skewers and cook for 2-3 minutes per side, or until browned.
- 7
Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
- 8
Remove the skillet from the oven and let the lamb rest for 5 minutes.
- 9
Serve the lamb with naan bread or flatbread, and enjoy!
- 10
Note: Make sure to cook the lamb to the recommended internal temperature to ensure food safety.