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Grilled Ground Lamb on Skewers (Seekh Kabobs)
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Prep Time:
40 minutes
Total Time:
40 minutes
Bring the vibrant flavors of Indian street food to your kitchen!
Ingredients:
  • 1 lb lean ground lamb, turkey, chicken or beef
  • 1/2 cup ground blanched almonds
  • 1/2 cup finely chopped red onion
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 3/4 teaspoon black peppercorns, ground
  • 2 tablespoons chopped fresh cilantro
  • 5 medium cloves garlic, finely chopped
  • 1 cup chopped fresh cilantro
  • 1 medium tomato, chopped (3/4 cup)
  • 3/4 cup chopped fresh mint leaves
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup water
  • 1/4 cup lime juice, (2 medium limes)
  • 2 medium cloves garlic
  • 1 to 2 fresh Thai, serrano or cayenne chiles
Instructions:
  • Prepare the grill for direct heat. Combine all kabob ingredients in a large bowl until thoroughly mixed. Divide the mixture into 12 equal parts and shape each part around a 6- to 8-inch bamboo or metal skewer, ensuring the mixture covers half the length of the skewer by pressing gently with your hands.
  • Grill the kabobs over medium heat for 13 to 15 minutes, turning occasionally, until the lamb is cooked through and no longer pink in the center.
  • Combine all chutney ingredients in a blender and blend on medium speed until smooth. Serve the kabobs with the chutney. Refrigerate the leftover chutney in an airtight container for up to 10 days.

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