These ground lamb kabobs are a Pakistani street food called chapli or chapel. Although in the past lamb hasn't been a popular meat here in Knoxville, I recently taught a packed class on cooking it. One of my assistants at the class was among those non-lamb eaters - until she tried these grilled delights. A couple of days later she called me from the grocery store wanting to know the ingredients. She'd fallen in love with them. By the way, chapli means slipper, so-called because of their shape.
- 1 pound ground lamb
- 1/2 mound onion, minced
- 1-2 Serrano peppers, minced
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon grated fresh ginger
- 2 teaspoon ground coriander
- 1 1/2. teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Thoroughly mix all ingredients together.
- Shape into 4 oblong patties about 5 inches long and 3/4 inch thick and place on a small baking sheet. Cover with plastic and refrigerate for at least 1/2 hour.
- Get the grill hot, oil it, and grill kebabs for about 4 minutes per side.
- I serve these with plain yogurt for dipping and tabbouleh on the side. You can also make these a day in advance. If you make them in advance, simply wrap in tin foil and warm in a 200dg Fahrenheit oven for 25 minutes until warmed through
A pepper chutney is also a delicious accompaniment. For an easy sandwich, use a pita to house the lamb patty and add your choice of condiments.
Edits by Joy Nordenstrom
|Nutritional Guidelines (per serving)|
|Total Fat||44 g|
|Saturated Fat||19 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||6 g|