Chakhchoukha (algerian Lamb Kebabs)
Chakhchoukha is a traditional Algerian dish consisting of lamb kebabs served with a flavorful tomato-based sauce and broken pieces of flatbread. This dish is a staple in Algerian cuisine and is perfect for a hearty and satisfying meal.
Ingredients
- 1 lb lamb, cut into cubes
- 1 onion, finely chopped
- 3 tomatoes, diced
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 pieces of flatbread
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the lamb cubes, chopped onion, minced garlic, cumin, paprika, coriander, cayenne pepper, olive oil, salt, and pepper. Mix well to coat the lamb evenly with the spices.
- Thread the marinated lamb onto skewers and grill for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- While the lamb is grilling, in a separate pan, sauté the diced tomatoes with a bit of olive oil until they break down and form a thick sauce.
- Once the lamb is cooked, remove it from the skewers and place it in the pan with the tomato sauce. Allow the lamb to simmer in the sauce for a few minutes.
- Meanwhile, break the flatbread into small pieces and place them in a large serving bowl.
- Pour the lamb and tomato sauce over the broken flatbread, and toss gently to combine.
- Serve the chakhchoukha immediately, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
Grill Skewers Pan Serving bowl
Tools
Knife Cutting board Mixing bowl Tongs
Serving suggestions
Serving suggestions: Chakhchoukha is best served hot, accompanied by a side of fresh salad and a glass of mint tea.
Tips & tricks
Tips: For a smokier flavor, you can grill the flatbread for a few minutes before breaking it into pieces and adding it to the dish.
Cost
$20