Shammi Kebab Sliders
- Level: Easy
- Yield: 14 to 16 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 340
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 16
- Cholesterol
- 51
- Sodium
- 413
- Total: 40 min
- Active: 40 min
Ingredients
For the Sliders:
2 pounds ground lamb
1 tablespoon minced fresh ginger
1/2 cup chopped fresh mint
7 teaspoons seekh kebab seasoning mix
4 teaspoons garam masala
2 1/2 teaspoons ground turmeric
4 1/2 teaspoons paprika
1 tablespoon crushed coriander seeds
Kosher salt
4 teaspoons fresh lemon juice
14 to 16 Hawaiian slider buns
3 tablespoons unsalted butter, softened
For the Mint Chutney:
2 cups plain whole-milk yogurt
1/2 small jalapeno pepper, stemmed
2 small cloves garlic
5 1/4 cups packed fresh cilantro
2 3/4 cups packed fresh mint
2 scallions
2 3/4 teaspoons toasted ground cumin
Kosher salt
Pinch of black salt
1 tablespoon chaat masala
1 teaspoon fresh lemon juice
For the Slaw:
2 cups sliced cabbage
1/4 red onion, thinly sliced
1 tablespoon fresh lemon juice
7 teaspoons chopped fresh cilantro
1 teaspoon sugar
Kosher salt and freshly ground pepper
Directions
- Make the sliders: Combine the lamb, ginger, mint, seekh kebab seasoning mix, garam masala, turmeric, paprika, coriander, 1 1/2 teaspoons salt and the lemon juice in a large bowl and mix with your hands, leaving no big spice clumps. Divide the meat into 14 to 16 balls (2 1/2 ounces each) and form into sliders. Set aside while you make the chutney and slaw.
- Make the mint chutney: Combine the yogurt, jalapeno, garlic, cilantro, mint, scallions, cumin, 1/2 teaspoon kosher salt, the black salt, chaat masala and lemon juice in a blender and blend on high speed until smooth. Refrigerate until ready to use.
- Make the slaw: Combine the cabbage, red onion, lemon juice, cilantro and sugar in a medium bowl. Season with salt and pepper and toss to combine. Refrigerate while you cook the sliders.
- Preheat a grill or griddle to medium-high heat. Brush the cut side of the slider buns with the softened butter, add to the grill or griddle and cook until toasted, 30 to 45 seconds per side. Remove to a platter. Add the lamb sliders to the grill and cook, flipping halfway through, until a nice crust forms on the outside of the patties, 5 to 6 minutes total.
- Top the bottom slider buns with a lamb patty. Top with the slaw and a spoonful of the mint chutney, then add the top buns. Serve with more chutney on the side.