Spicy, juicy lamb kebabs perfect for a barbecue! How about converting it to a quick Lamb Kebab Biriyani?
When the husband brought home some perfect lamb chunks, I immediately knew what I should make. But once the Kebabs were made, I decided to convert the entire dish into a quick pot of amazing biriyani. Here’s how!
Lamb Kebabs are guaranteed to please! They make a fabulous party food, appetizer or even a great side for dinner. Lamb may not be a regular on your table, but these tasty chunks are enough to delight your palate.
Packed with full of flavor, the secret to making delicious lamb kebabs lies in its marinade. Marinated in yogurt and some great spices, grilled on a skewer along with onion, tomatoes, and pepper… this would take things up a notch.
Once the kebabs were prepared, I used the remaining marinade to whip up a delicious pot of biriyani.
What’s in a Lamb Kebab Marinade:
Lamb Kebab Marinade consists of yogurt, ginger, garlic, garam masala, cumin, black pepper, chili powder, lemon juice, and salt all blended together. It is advisable to leave it in the refrigerator overnight so that the flavors of the spices are well infused in the lamb chunks. The yogurt also helps in softening the lamb, making it juicy and succulent.
Find out the step-by-step instructions in making these spicy Indian Lamb Kebabs and furthermore, a biriyani as well!
|Blend the ingredients for marination and marinate the lamb chunks.|
|Grill the marinated lamb, onion, tomato and bell paper pieces on a skewer.|
|For making biriyani, sauté onion.|
|Cook tomato along with spices and left-over marinade from lamb kebabs.|
|Add chopped coriander, mint leaves, and lamb kebabs.|
|Add cooked rice. Garnish with saffron strands, few coriander leaves, and fried potato cubes. Cook closed for about 5 minutes.|
Lamb Kebab Recipe + Lamb Kebab Biriyani Recipe:Print
Either as an appetizer or a main course, this would make an excellent party food, don’t you agree? Like it? Pin it for later! Check out another recipe for Lamb/Mutton Pulao aka Yakhni Gosht Pulao here.