Main dishes, Senegalese cuisine, Togolese cuisine

Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs

2 lbs. lamb chops

3 tablespoon olive oil

1 tablespoon garlic

1 teaspoon paprika

1 teaspoon cayenne

2 tablespoon lemon Juice

1 teaspoon ground pepper

2 tablespoon parsley 

1 teaspoon salt

1 cube

If you are using a Wooden skewers, soaked in water 30+ minutes

Cut the meat into 1 inch cubes and place in a bowl.

Mix all the ingredients together and massage into the meat. Place the lamb/beef cubes onto the skewers.

Grill the skewers 15 minutes per side–turning once.

Preheat turbo oven to 392°F (200°C) Arrange the kebabs on the high grill rack and cook for 10-15 minutes, turning once after 3-5 minutes. Transfer oven cooked lamb kebabs to the round baking tray on the low grill rack.

2 colors jollof

750 gms basmati rice soaked for half an hour

1/2 cup oil

2 onions finely sliced

2 tbsp ginger garlic paste

2 tomatoes finely blended

1 tbsp tomato paste

2 tsp red chili powder

2 tsp coriander powder

1 cube

1 cup peas

salt to taste

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. Drain out the excess water immediately

Heat oil in a large pan and  add onions and fry till golden brown.

Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato and cube. Add 1/2 cup water and Cook for 5 mins.

Add rice and Do not mix. Add the sweet peas

Cover with foil and close the lid. The foil do not let the steam escape on low heat for 15 minutes. 

 

Serve the rice with the kebab

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