Middle Eastern lamb kebabs marinated in soy sauce
Transport your taste buds to the Middle East with these lamb kebabs, marinated in soy sauce, cumin and coriander. Garlic adds richness, while olive oil tenderises the meat to perfection. A dish that seamlessly blends tradition with a modern twist.
Ingredients
Sauce:
Preparation
Step 1
1 small red onion – 4 cloves of garlic – ½ bunch of parsley – 2 sprigs of fresh mint – 400 g minced lamb – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp ground coriander – ½ tsp ground cumin – 2 tbsp olive oil – 1 tbsp lemon juice – 1 tsp grated lemon zest – 1 pinch of freshly ground pepper
Crush the garlic in a press, finely chop the onion, parsley and mint and add to the meat. Add the Kikkoman Soy Sauce, coriander, cumin, olive oil, lemon juice, grated lemon zest and freshly ground pepper and mix thoroughly.
Step 2
Shape the meat into small, cutlet-shaped patties that can be fried or skewered. Refrigerate for at least 30 minutes.
Step 3
½ bunch of fresh coriander – ½ bunch of fresh parsley – 1 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 120 ml Greek yoghurt – 1 pinch of pepper
To prepare the sauce, finely chop the coriander and parsley, or purée with lemon juice. Add the Kikkoman Soy Sauce and yoghurt and mix together. Season to taste with pepper.
Step 4
Remove the meat from the refrigerator and cook on a hot grill for 3 - 5 minutes on each side. Serve with the previously prepared sauce.
Tip:
Tastes delicious with sliced cherry tomatoes.
Can be served on a grilled tortilla.
Recipe-ID: 1231
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1 small red onion – 4 cloves of garlic – ½ bunch of parsley – 2 sprigs of fresh mint – 400 g minced lamb – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp ground coriander – ½ tsp ground cumin – 2 tbsp olive oil – 1 tbsp lemon juice – 1 tsp grated lemon zest – 1 pinch of freshly ground pepper
Crush the garlic in a press, finely chop the onion, parsley and mint and add to the meat. Add the Kikkoman Soy Sauce, coriander, cumin, olive oil, lemon juice, grated lemon zest and freshly ground pepper and mix thoroughly.
Shape the meat into small, cutlet-shaped patties that can be fried or skewered. Refrigerate for at least 30 minutes.
½ bunch of fresh coriander – ½ bunch of fresh parsley – 1 tbsp lemon juice – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 120 ml Greek yoghurt – 1 pinch of pepper
To prepare the sauce, finely chop the coriander and parsley, or purée with lemon juice. Add the Kikkoman Soy Sauce and yoghurt and mix together. Season to taste with pepper.
Remove the meat from the refrigerator and cook on a hot grill for 3 - 5 minutes on each side. Serve with the previously prepared sauce.
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