Thai Smoked Lamb Kebabs
A flavorful twist on traditional kebabs, marrying the bold spices of Thai cuisine with the rich, smoky taste of lamb.
Ingredients
- ●500g Lamb shoulder, cut into 1-inch cubesMake sure to cut the lamb into uniform pieces for even cooking.
- ●2 tbsp Smoked paprikaSmoked paprika adds a deep, smoky flavor to the dish.
- ●2 tbsp Thai red curry pasteThis paste provides the bold, aromatic flavor of Thai cuisine.
- ●1 tbsp Fish sauceFish sauce adds a salty, umami flavor to the dish.
- ●1 tbsp Brown sugarA small amount of brown sugar helps balance the sweetness and heat of the curry paste.
- ●2 tbsp Lime juiceFresh lime juice adds a bright, citrusy flavor to the dish.
- ●1/4 cup Chopped cilantroFresh cilantro adds a fresh, herbaceous flavor to the dish.
- ●2 sprigs Thai basilThai basil adds a unique, slightly spicy flavor to the dish.
- ●2 tbsp Coconut oilCoconut oil helps add moisture and richness to the dish.
- ●to taste Salt and pepperSeason the lamb with salt and pepper to bring out its natural flavors.
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a small bowl, mix together the smoked paprika, Thai red curry paste, fish sauce, brown sugar, and lime juice.
- 3
Add the lamb cubes to the bowl and toss to coat with the spice mixture.
- 4
Thread the lamb cubes onto skewers, leaving a small space between each piece.
- 5
Brush the coconut oil onto the lamb and season with salt and pepper.
- 6
Grill the lamb kebabs for 8-10 minutes per side, or until they reach an internal temperature of 145°F (63°C).
- 7
Remove the kebabs from the grill and let them rest for 5 minutes.
- 8
Garnish with chopped cilantro, Thai basil, and a squeeze of lime juice.
- 9
Serve the lamb kebabs hot with your favorite sides, such as steamed rice or roasted vegetables.