Spicy Lamb Vodeničarski Kebap with Roasted Vegetables
80% автентично · Macedonian-Fusion
A flavorful twist on the classic, using lamb marinated with a touch of chili for heat, and served alongside hearty roasted root vegetables.
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Съставки
- Lamb leg1 kg
- Red onions2 large
- Carrots3 medium
- Parsnips2 medium
- Garlic5 cloves
- Red wine150 ml
- Olive oil100 ml
- Sweet paprika1 tbsp
- Chili flakes1 tsp (or to taste)
- Saltto taste
- Black pepperto taste
- Wooden skewers12-15
Стъпки
- 1
Cut the lamb into 2-3 cm cubes. Chop the red onions, carrots, and parsnips into large chunks.
- 2
Mince 3 cloves of garlic. In a bowl, combine lamb, minced garlic, red wine, 75 ml olive oil, paprika, chili flakes, salt, and pepper. Mix well.
- 3
Cover and marinate the lamb in the refrigerator for at least 4 hours, or overnight.
- 4
Toss the chopped vegetables with the remaining 25 ml olive oil, salt, pepper, and the remaining 2 cloves of minced garlic. Spread on a baking sheet.
- 5
Preheat oven to 200°C (400°F). Roast the vegetables for 30-40 minutes, until tender and slightly caramelized.
- 6
Soak wooden skewers in water for at least 30 minutes.
- 7
Thread the marinated lamb onto the skewers.
- 8
Preheat a grill or grill pan to medium-high heat. Grill the lamb kebaps for 8-12 minutes, turning occasionally, until cooked to your liking.
- 9
Serve the grilled lamb kebaps alongside the roasted vegetables. Garnish with fresh mint if desired.
