Kebab Domba Merah Laut Merah Pedas
(Fiery Red Sea Pepper Lamb Kebabs)
(0 Ulasan)
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116
Mei 01, 2025
Laporkan Masalah
Bahan
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600 grams Bahu domba
(Cut into 1.5-inch cubes, preferably fresh)
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2 medium Paprika merah
(Roasted, peeled, and chopped finely)
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4 cloves Siung bawang putih
(Cincang)
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2 tbsp Paprika asap asap bubuk
-
1 tbsp Jinten bubuk
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1 tbsp Ketumbar Bubuk
-
0.5 tsp Cabai cayenne
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3 tbsp Minyak zaitun
-
2 tbsp Jus lemon
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1 tsp Garam
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1 tsp Lada hitam
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2 tbsp Peterseli segar
(Dihaluskan untuk hiasan)
-
8 pieces Tusuk kayu
(Soaked in water 30 minutes before use)
(Cut into 1.5-inch cubes, preferably fresh)
(Roasted, peeled, and chopped finely)
(Cincang)
(Dihaluskan untuk hiasan)
(Soaked in water 30 minutes before use)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 2 skewers per person
- Calories: 380 kcal
- Carbohydrates: 7 g
- Protein: 38 g
- Fat: 22 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 580 mg
- Cholesterol: 90 mg
- Calcium: 35 mg
- Iron: 3.4 mg
Instruksi
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1 - Prepare Marinade:
In a bowl, blend roasted red peppers, garlic, smoked paprika, cumin, coriander, cayenne, olive oil, lemon juice, salt, and black pepper.
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2 - Marinate Lamb:
Add lamb chunks to marinade and toss well to coat. Cover and refrigerate for at least 10 minutes, ideally 2 hours for deeper flavor.
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3 - Set up Skewers:
Thread marinated lamb pieces onto soaked wooden skewers, leaving some space between pieces for even cooking.
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4 - Preheat Grill:
Heat grill or grill pan over medium-high heat until hot.
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5 - Cook Kebabs:
Grill lamb kebabs turning every 3-4 minutes till evenly browned and cooked to medium internal temperature (~65°C or 150°F).
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6 - Rest and Garnish:
Remove from grill and let rest 3 minutes. Garnish with fresh chopped parsley before serving.
In a bowl, blend roasted red peppers, garlic, smoked paprika, cumin, coriander, cayenne, olive oil, lemon juice, salt, and black pepper.
Add lamb chunks to marinade and toss well to coat. Cover and refrigerate for at least 10 minutes, ideally 2 hours for deeper flavor.
Thread marinated lamb pieces onto soaked wooden skewers, leaving some space between pieces for even cooking.
Heat grill or grill pan over medium-high heat until hot.
Grill lamb kebabs turning every 3-4 minutes till evenly browned and cooked to medium internal temperature (~65°C or 150°F).
Remove from grill and let rest 3 minutes. Garnish with fresh chopped parsley before serving.
Informasi Lebih Lanjut: Kebab Domba Merah Laut Merah Pedas
Red Sea Pepper Lamb Kebabs
Red Sea Pepper Lamb Kebabs offer a vibrant fusion of flavors inspired by Middle Eastern grilling with a unique English culinary twist. This dish harnesses the smoky sweetness of roasted red bell peppers blended with warming spices like smoked paprika and cumin to create a marinade that deeply penetrates tender lamb shoulder cubes. Traditionally, kebabs around the Red Sea region explore complex spice compositions — this recipe simplifies and adapts those anise and pepper elements into an approachable spicy yet balanced flavor profile deliciously perfect for backyard grilling.
Tips & Notes:
- Roasting the red bell peppers beforehand adds a rich smokiness; use fresh or jarred if time-constrained.
- Marinating overnight elevates flavors but 10 minutes is enough in a pinch.
- Soak wooden skewers to avert burning on the grill.
- For less heat, reduce or skip the cayenne pepper.
Serving suggestion includes pairing with lemony couscous or fresh salad and cooling mint yogurt sauce to counterbalance the vibrant spice.
Historically, lamb kebabs have been a communal and celebratory dish across the Middle East, reflecting the grazing traditions and spice trade legacies around the Red Sea corridor, making this recipe a lovely culinary homage to that rich heritage. This English-Middle Eastern twist ensures suitability for contemporary home cooks longing for international flare. This recipe invites experimentation and sharing, perfect for active grilling seasons or festive gatherings.
The melding of sweet smoky peppers and tender, spiced lamb delivers an enticing burst of aromatic tastes — unforgettable and sure to impress.
