Spiced Lamb Kabobs | Brochettes

Serves 4

Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb, Β your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale).

NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso.

Ingredients:

1/2 tsp paprika
1/2 tsp cinnamon
1/4 tsp cayenne
3 cloves garlic, crushed
salt, to taste
2 Tbsp vinegar

1 1/2 lbs lamb meat, cubed for skewers

Method:

1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar.

Have I told you recently how much I adore garlic?

Salt not only adds flavor, but tenderizes the meat as well.

Give everything a quick stir. No power equipment needed here!

2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours.

Keith snuck this photo when I wasn’t looking. I would have changed my shirt. I would have done my hair. But he wouldn’t let me redo it. Thank goodness love is blind. And blurry.

The next day: thread the meat onto the skewers (try to put large pieces together on some skewers, and small pieces on others).

Cook on a medium grill. Make sure its nice and oiled so the meat doesn’t stick.

Flip the skewers to finish (you’re aiming for medium).

Serve as part of a Burkinabe feast!

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Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb, your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale).Spiced Lamb Kabobs | Brochettes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
6-8minutes 3hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
6-8minutes 3hours
Ingredients
Instructions
  1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar.
  2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours.
  3. The next day: thread the meat onto the skewers (try to put large pieces together on some skewers, and small pieces on others).
  4. Cook on a well-oiled grill over medium heat. Flip the skewers to finish (you’re aiming for medium).
Recipe Notes

NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

9 Comments

  1. Allison says

    If I wanted to make this without a grill, how would you recommend I cook the lamb? in a cast iron skillet? in the oven/broiler?

    • Sasha Martin says

      Hmm great question. They sell cast iron grills for your stove top… that would be ideal. You could always keep the meat off the skewer and just fry it up in your pan… that should be okay. Under the broiler could be temperamental and burn your skewers. Good luck and let me know how it goes :)

      • Allison says

        I wound up making half in the broiler, half in a regular cast iron pan, no skewers. It was delicious! Thanks for the excellent recipe.

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