Lamb or Beef Brochettes
Comments:	Serve these brochettes or 'tikka' onto individual plates, along with a basmati rice, fresh tomato pieces and onion strips. In Afghanistan, especially near bazaars, it is easy to find places where they sell 'tikka'. The work 'tikka', which means piece, is used in Afghanistan, and Indian cuisine. In Afghanistan, these brochettes are prepared with lamb or beef cubes, even thin beef strips. They are served along with pita bread and fresh vegetable pieces, such as tomato, onion and any green vengetable pieces.
Servings:	4
Ingredients	Preparation
1 1/2 pounds [680 g] boned lamb leg or beef sirloin, into cubes Marinade 1 1/2 cups [375 mL] plain yogurt 2 tablespoons [30 mL] lemon juice 1 small onion, grated 4 garlic cloves, minced 2 tablespoons [30 mL] oil 2 tablespoons [30 mL] freshly grated ginger 1 teaspoon [5 mL] ground caraway 1 teaspoon [5 mL] ground cardamon 1/2 teaspoon [2.5 mL] salt 1/2 teaspoon [2.5 mL] Cayenne pepper 4 skewers	Into a glass bowl, whip together all marinade ingredients. Add lamb or beef cubes; stir until well coated. Leave meat cubes to marinate refrigerated for 3 to 4 hours, stirring after 1 hour. A little before eating, preheat barbecue until charcoals become gray, almost white. Then thread lamb of beef cubes onto skewers; transfer brochettes onto hot barbecue rack. Barbecue brochettes for 5 to 7 minutes turning from time to time, until done to taste. Serve.