Lamb kababs Mazari style – Wonderful homemade kababs with amazing flavors and a texture as soft as butter. They were made especially by my family here in Mazar-e-Sharif, Afghanistan, as we depart tomorrow.
The recipe is for one kilogram of lamb, no fat, no bones.
1- First, take one large onion and cut it into very small pieces. Press it very tightly in a cloth so as to get its juice. You could use a mixer then put the onion through a sieve to get the juice.
2- In a large bowl, place that juice and mix with it five cloves of garlic crushed, one kiwi, one tablespoon of olive oil and a teaspoon of salt. Mix well until the kiwi is crushed.
3- Cut the lamb in small cubes (“tika”) and mix in the marinade. Let it stand covered for at least two hours in the fridge.
4- Place the lamb cubes on skewers and grill either over charcoal or in the oven. If you are doing them over charcoal, you can place one cube of lamb fat in the middle of the skewer to get a nice flavour.
Serve with a light salad of cucumbers with mint, and fresh bread.