This is a very old and traditional Middle Eastern recipe also known as kofta. The trick is getting the meat to hold onto the skewers. Be gentle with them. The meat will harden and hold fast on the skewer over time. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.
- 1 pound/450 g lamb (or beef)
- 1 green chili, finely chopped
- 1 large onion, finely chopped
- 2 teaspoon/10 mL coriander
- 2 cloves minced garlic
- 1 teaspoon/5 mL chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon/2/5 mL ground cumin
- 2 teaspoons/10 mL ground almonds
- 1/2 teaspoon/2.5 mL turmeric
- 1/4 cup vegetable oil
Drain lamb on a paper towel for 15 minutes. Preheat grill. Mix all ingredients together. Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible. Place on grill and brush with oil and cook until done. The safe temperature for ground lamb is 165 degrees F or 75 degrees C. Remove from skewers and serve.
This dish is traditionally served with rice and onion slices.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||10 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||2 g|