Lamb skewers with cardamom, turmeric and garlic

In their latest cookbook Souq, tables full of mezze, Nadia and Merijn give you recipes for mezze unlike anything you’ve ever tasted. Fill the table with different dishes in combinations you enjoy. Anything goes, nothing is required. As long as you share it with your favorite people.

Nadia and Merijn about this spicy and flavorful recipe: “Fresh turmeric is the magic word, and this spice is now readily available. We think these kinds of skewers are ideal because you can do all the work in advance. You only grill them at the last moment. The flavor of this marinade is explosive.”

Method
Cut the meat into nice, equal-sized cubes. In a mortar, pound the cardamom pods with the turmeric slices, ground turmeric, garlic and a little salt into a thick paste. Pound vigorously, as this takes some time. And put on an apron. Turmeric is just like ink, as we know. Rub the cardamom mixture thoroughly into the meat and leave the meat to marinate for 30 minutes to a few hours.

Halve the shallots and cut the lemons into pieces. Thread the meat alternately with the lemons and shallots onto long kebab skewers (you can often find these at Turkish shops) and grill them on a hot plate or under the hot grill in your oven until golden brown and rosy inside, or cooked through, depending on your preference.

Souq, tables full of mezze
Nadia Zerouali and Merijn Tol
€ 29,95
Fontaine Uitgevers B.V.