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  • Lamb Kabobs

    YIELD: 20–25 (5- TO 6-INCH / 13- TO 15-CM) KABOBS
    TOOLS: You’ll need a grill, a food processor (small if you have one), a large mixing bowl, a small mixing bowl filled with water, and about 25 skewers (bamboo, wooden, or metal).
    TRY THIS! Instead of grilling these on skewers, you can make small burgers on the stovetop. If doing so, cook for 3 minutes on each side over medium heat.
    VEGANIZE IT! See my recipe for Veggie Kabobs. I got the inspiration for it after making this recipe for my husband and craving something similar that was just for me.

    No one does a barbecue better than my Sheela bua and her family in Hounslow, England. My aunt and uncle, along with their three children Sangita, Angie, and Bob, are dedicated to the art of the perfect lamb kabob. This recipe is inspired by their dedication to the grill, rain or shine!

    • 1 (6-inch / 15-cm) piece ginger, peeled and roughly chopped
    • 2 pounds /910 g ground or minced lamb
    • 1 medium yellow or red onion, finely minced
    • 2–4 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • ¼ cup /5 g minced fresh cilantro
    • ¼ cup /5 g kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
    • 1 tablespoon Garam Masala
    • 1 tablespoon ground coriander
    • 2 teaspoons red chile powder or cayenne pepper
    • 1 tablespoon salt
    • Pudina ki Chutney, Imlee ki Chutney, or ketchup, for serving
    1. Preheat the grill to medium–high (350°F / 180°C to 400°F / 200°C), making sure the grill has been well oiled or sprayed with a nonstick cooking or grilling spray.
    2. In the bowl of a food processor, grind the ginger into a smooth paste.
    3. Place the lamb in a large mixing bowl. Add the ground ginger from Step 2, the onion, the fresh chiles, the cilantro, the kasoori methi, the Garam Masala, the coriander, the red chile powder, and the salt. Using your hands or a large spoon, mix until all the ingredients are evenly blended.
    4. Dip your hands in a bowl of warm water. Using 1 hand, gather ⅓ cup / 80 mL of the lamb mixture and mold it around a skewer to about 5 to 6 inches / 13 to 15 cm in length—1 lamb ball per skewer. Continue until you use all of the lamb mixture and fill all 20 to 25 of the skewers, cleaning your hands in the bowl of water as needed.
    5. Place the skewered kabobs on the grill and cook, turning at least once, for a total of 15 minutes. Remove from the grill and transfer to a foil-covered serving platter.
    6. Serve with the Pudina ki or Imlee ki Chutney or ketchup.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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