Seekh kebab

Time 45 minutes
Yields Serves 6
Seekh kebab

Mix the lemon juice, garlic, yogurt, oil, salt, pepper and coriander in a large bowl.


Cut the lamb into 1-inch chunks and stir into the lemon juice mixture. Cover the bowl with plastic and marinate 4 hours to overnight.


Put about 5 pieces of lamb on each of 12 metal skewers. Grill 6 to 8 minutes. Serve in lavash or chapati bread garnished with onion, tomatoes and lemon wedges.

From “Afghan Food & Cookery: Noshe Djan” by Helen Saberi. Purchase 2 1/2 pounds boneless leg of lamb. When trimmed, it will yield about 2 pounds of meat.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.