Egyptian Lamb Skewers (Kebab Halla)
These Egyptian lamb skewers, called Kebab Halla, are a true culinary journey to the heart of Egypt. Imagine tender lamb pieces marinated in a fragrant blend of cumin, coriander, and paprika, then grilled to perfection. The secret lies in a long marinade that infuses the meat with subtle flavors and grilling that caramelizes the juices. Served with warm pita bread and a fresh salad, these skewers evoke the lively evenings of Cairo. You'll love the contrast between the juicy meat and the captivating spices. Prepare them for a convivial dinner that smells like the Orient!
Ingredients
- Lamb (leg or shoulder)600 g
- Grated onion1 large
- Garlic3 cloves
- Lemon juice2 tablespoons
- Olive oil3 tablespoons
- Ground cumin1 teaspoon
- Ground coriander1 teaspoon
- Paprika1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley chopped2 tablespoons
Instructions
- 1
Cut the lamb into 3-4 cm cubes. In a bowl, mix the grated onion, crushed garlic, lemon juice, olive oil, cumin, coriander, paprika, salt, and pepper.
- 2
Add the lamb cubes to the marinade, mix well, cover, and refrigerate for at least 2 hours (ideally overnight).
- 3
Preheat the grill or barbecue to high heat. Thread the lamb cubes onto skewers (if wooden, soak them in water for 30 minutes).
- 4
Grill the skewers for 4-5 minutes on each side for medium-rare, or until desired doneness, turning regularly.
- 5
Sprinkle with fresh parsley before serving. Serve with pita bread, Egyptian rice, or a tomato-cucumber salad.
- 6
Serve immediately, hot, with a yogurt-mint sauce if desired.
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