Homestyle Lamb Seekh Kabobs
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 526
- Total Fat
- 38 g
- Saturated Fat
- 16 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 164 mg
- Sodium
- 588 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 526
- Total Fat
- 38 g
- Saturated Fat
- 16 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 164 mg
- Sodium
- 588 mg
Ingredients
Lamb Seekh Kabobs:
Mint Chutney:
Directions
Special equipment:
Seekhs/skewers (metal preferred but wood is fine)- For the lamb seekh kabobs: Combine the ground lamb with the onions, chili powder, ground cumin, cumin seeds, ground coriander, coriander seeds, garam masala, paprika, salt, jalapeños, garlic, cilantro, ginger and paprika oleoresin in a bowl. Massage the ground lamb to evenly distribute the spices, then add the egg to bind and smooth out the ground meat.
- Heat a grill to 325 degrees F.
- Portion out the lamb kabobs to size. Form each portion onto a seekh, using a lightly squeezed up and down motion to size (5 to 6 inches); it will form a cylinder shape around each seekh.
- Cook the seekhs simultaneously, turning every 1 to 2 minutes to evenly cook. When color has been achieved and the grill marks are coming in hot, pull out your delicious kabobs and serve with mint chutney!
- For the mint chutney: Blend the vinegar, salt, jalapeños, cilantro, mint and 1/2 cup water in a blender.
Cook’s Note
To make your own garam masala: Toast 1/2 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 5 cardamom pods, 5 whole cloves, 5 black peppercorns, 5 dry red chiles, 4 bay leaves and 1 stick cinnamon in a pan on medium heat for 2 to 3 minutes, then blend to a powder. Please soak wood skewers while prepping so they will be ready to cook with. Keep a bowl of water handy to help form the kabobs on the seekhs; place your kabob-forming hand in the water and use to form a kabob on the seekh more smoothly. You can add yogurt to chutney after it is plated to dull the spice or even change the flavor!
