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.
- 1 lb (1/2 kg) boneless mutton, cut in 1.5-2″ chunks
- 2 tbsp lemon juice
- 1 tbsp raw papaya paste (or use meat tenderizer)
- 1 tsp salt
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 5-7 black pepper corns
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- 1/3 cup fine grated onion
- 5 garlic cloves, minced
- 1.5 tbsp minced ginger
- 2 tbsp birds eye green chilli paste (adjust to tolerance)
- 1.5 tbsp mixed herbs, chopped super fine (cilantro, mint, parsley)
- pinch saffron threads
- 2-3 tsp salt(adjust to taste)
Onions, lime, so serve with
Pat the meat dry and place in a large bowl. Add 2 tbsp 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.