Entree: Iran – Baluchi Iran – بلوچی تکه ➤ Baluchi Tikkeh (Charcoal-grilled marinated lamb skewers flavored with regional spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1½-inch (4 cm) cubes
- 1 cup (240 g) plain full-fat yogurt
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) Kashmiri or mild red chili powder (or paprika for less heat)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 small onion, grated (about 3 oz / 85 g)
- 2 tbsp (30 ml) plain oil or melted ghee for brushing
- Wooden skewers, soaked in water 30 minutes
- Lemon wedges, to serve
- Sliced raw onion and fresh cilantro, to serve
- Flatbread or steamed rice, to serve

Instructions

1. In a large bowl combine yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, grated onion, ground coriander, cumin, turmeric, chili powder, salt, and black pepper to form a smooth marinade.
2. Add the lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, to let flavors penetrate.
3. If using wooden skewers, soak them in water for 30 minutes before threading. Preheat a charcoal grill or gas grill to medium-high heat with a hot direct zone.
4. Thread marinated lamb cubes onto skewers leaving a little space between pieces for even cooking. Brush lightly with oil or melted ghee.
5. Grill skewers over direct heat 3–4 minutes per side, turning to char evenly, until the exterior is blistered and the internal temperature reaches 145–160°F (63–71°C) depending on desired doneness.
6. Remove skewers from grill and let rest 5 minutes. Brush again with a little ghee or oil if desired for shine.
7. Serve hot with lemon wedges, sliced onion, cilantro, and warm flatbread or rice.