Afghan Lamb Chop Kebabs

• •8 piece Lamb Loin Chops (or Rib Chops) (about 1.5-2 inches thick)
• •1 cup Plain Whole Milk Yogurt
• •4 cloves Garlic (minced)
• •1 tbsp Fresh Ginger (grated)
• •1 piece Yellow Onion (grated or very finely minced, juice squeezed out)
• •2 tbsp Lemon Juice (freshly squeezed)
• •2 tbsp Olive Oil
• •1 tsp Ground Cumin
• •1 tsp Ground Coriander
• •1 tsp Turmeric Powder
• •1 tsp Smoked Paprika
• •1 tsp Black Pepper (freshly ground)
• •1 tsp Salt (or to taste)
• •1 tsp Red Pepper Flakes (optional, for a touch of heat)
• •2 tbsp Fresh Cilantro (chopped, for garnish)

Instructions

1. 1

   Pat the lamb chops dry with paper towels. In a large bowl, combine the yogurt, minced garlic, grated ginger, grated onion (make sure to squeeze out excess liquid), lemon juice, olive oil, ground cumin, ground coriander, turmeric powder, smoked paprika, black pepper, salt, and red pepper flakes (if using). Mix well to form a smooth marinade.

2. 2

   Add the lamb chops to the bowl with the marinade, ensuring each chop is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, to allow the flavors to meld. If time allows, marinating overnight will yield the best results.

3. 3

   About 30 minutes before cooking, remove the lamb chops from the refrigerator to bring them closer to room temperature. Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat (approximately 400-450°F / 200-230°C).

4. 4

   Lightly oil the grill grates. Place the marinated lamb chops directly on the hot grill. Grill for 3-5 minutes per side for medium-rare, or 5-7 minutes per side for medium, depending on the thickness of the chops and your desired doneness. Use a meat thermometer to check for internal temperature: 135°F (57°C) for medium-rare, 140°F (60°C) for medium.

5. 5

   Once cooked to your liking, remove the lamb chops from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

6. 6

   Garnish with freshly chopped cilantro and serve immediately with your favorite sides, such as Afghan-style rice (Qabili Palau), a fresh salad, or flatbread.

Chef's Tips

• 💡Don't skip the marinating step! The longer the lamb marinates, the more tender and flavorful it will be. Overnight is ideal.
• 💡Ensure your grill is hot before adding the chops to get a good sear and prevent sticking.
• 💡Always rest your meat after grilling. It's crucial for juicy, tender results.
• 💡For extra flavor, you can add a pinch of saffron threads (crushed) to the marinade, dissolved in a tablespoon of warm water.