Attributed to: Rick Wall
Category: Grilling
Description: Staple of a typical Indian meal ... make this w/ some chicken tikka masala, mushroom bhaji, naan & you're off to the races ! :)
Prep time: 15 minutes prep + 2 hours in the refrigerator
Total time: 2 1/2 hours
Servings: 16 (or 32 kebobs for double recipe)
Difficulty rating: 2
Ingredients:
1 Pound Ground lamb
(May add 1 pound ground goat too, which is the traditional Indian recipe, but then you have to double all the ingredients below ... or you can use 1/2 pound of lamb and 1/2 pound of goat and keep the ingredients as shown ... or you can just use 1 pound of ground lamb as shown above & it will still be GREAT!!))
1 Onion, chopped very finely
1/4 Cup Mint leaves, finely chopped
1/4 Cup Cilantro, finely chopped
1/2 Tablespoon Ginger paste
1/2 Tablespoon Green chili paste (or any kind of hot sauce)
1 Teaspoon Ground cumin
1 Teaspoon Ground coriander
1 Teaspoon Paprika
1/2 Teaspoon Cayenne pepper
1 Teaspoon salt
Olive oil
Special tools/utensils needed:
16 Wooden skewers
Grill or skillet
Directions:
In a large bowl, mix everything very well except for the olive oil; squish the mixture through your fingers. Cover & refrigerate for 2 hours to let the mixture firm up.
Remove from refrigerator. Apply olive oil liberally to your hands as the mixture is very sticky. Divide into 16 parts. Use your hands and a lubricated counter surface to roll each part into the shape of a sausage of more or less even thickness. Insert a skewer and roll a little more ... thinner is better. Do this to all 16. Refrigerate until you're ready to cook.
Preheat the skillet or grill to high heat. Brush the cooking surface with olive oil.
Cook kebobs until done, turning to brown evenly. The meat is done at 160F in the center, which takes about 10 minutes. The mixture is quite moist, so it's pretty hard to overcook.
Let rest for 5 minutes, then dig in.