Mutton Kabobs

Grilled meat kabobs that we made over the weekend. My husband loves kabobs so I came up with this recipe using goat meat. They turn out very well, marinated in a herby lemony marinade, you will need raw papaya for tender kabobs, if bimeat tenderizer will work well too. Spicy and juicy with mild notes of fresh pounded spices- these are quite delicious. Green chutney, rice, some doughy naan etc to go along. Simple late summer meal. 

Ingredients

First marinade

• 1 lb (½ kg) boneless mutton, cut in 1.5-2" chunks
• 2 tablespoon lemon juice
• 1 tablespoon raw papaya paste (or use meat tenderizer)
• 1 teaspoon salt

Second marinade

• 2 teaspoon cumin seeds
• 2 teaspoon coriander seeds
• 5-7 black pepper corns
• 2 tablespoon fresh lemon juice
• ¼ cup olive oil
• ⅓ cup fine grated onion
• 5 garlic cloves, minced
• 1.5 tablespoon minced ginger
• 2 tablespoon birds eye green chilli paste (adjust to tolerance)
• 1.5 tablespoon mixed herbs, chopped super fine (cilantro, mint, parsley)
• pinch saffron threads
• 2-3 teaspoon salt(adjust to taste)

Onions, lime, so serve with

Method

Pat the meat dry and place in a large bowl. Add 2 tablespoon lemon juice, papaya and salt. Rub everything nicely and leave to marinate for 2 hours.

Dry roast the cumin and coriander seeds along with pepper corns, pound them fine or grind in a grinder. Add everything for the second marinade in a bowl and mix very well. Pour over the marinated mutton, mix very well till all the pieces are coated, cover the bowl with a cling film and let marinate for at least 6-8 hours.

Once marinated, drain and discard the marinade. Thread the meat on long metal skewers.Brush some oil. Preheat an outdoor or indoor grill to high. Grill for 12-15 minutes for well done kabobs.

Serve warm.