Karachi Kebab

Quick, simple and delicious

Lamb is typically the meat of choice for these kebabs, but flank steak can also
be used. A good place to buy lamb is Carrefour



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2 medium onions

50 ml olive oil

4 Tbsp. plain yogurt

1 Tbsp. fresh lemon juice

1 Tbsp. olive oil

1 Tbsp. blanched, slivered almonds

5 Tbsp. fresh ginger, peeled and chopped

2 cloves garlic, peeled and chopped

2 tsp. salt

2 Tbsp. cayenne pepper

2 Tbsp. ground coriander

1/2 Tbsp. freshly grated nutmeg

1/2 tsp. mace





Thinly slice one of the onions, then heat olive oil in a medium skillet over medium-high
heat. Add sliced onions and cook, stirring often, until lightly browned (5-8 minutes).
Transfer onions to blender, setting skillet with oil aside. Chop the remaining
onions and add to blender with browned onions. Add yogurt, lemon juice, olive
oil, almonds, ginger, salt to taste, cayenne, coriander, nutmeg, and mace. Puree
until smooth. Transfer to a wide dish, add meat, and rub marinade into each piece.
Cover and refrigerate for 2-4 hours.


Preheat oven to 180 degrees celsius, thread meat onto skewers and brush meat with
reserve oil from skillet. Set skewers in baking pan and broil until lightly browned,
about 3-4 minutes per side.

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